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Pickled Pearl Onions
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5 from 1 vote

Pickled Pearl Onions

Pickled Pearl Onions are an absolute treasure to enjoy. Made in a brine of malt vinegar, sugar and spices, they are perfect enjoyed straight from the jar, added to salads, or enjoyed as a side to your favorite main course.
Prep Time 12 hours
Cook Time 5 minutes
Total Time 12 hours 5 minutes
Servings 1 pint
Author Sheryl

Equipment

  • 1 pint canning jar, lid and ring

Ingredients

  • 12 oz pearl onions, peeled equivalent to one clamshell at the market
  • 1 Tbsp salt
  • 1 C malt vinegar
  • 1/3 C granulated sugar
  • 1 bay leaf
  • 1 Tbsp pickling spice
  • 1/2 tsp mustard seeds

Instructions

Prepare the Onions (12 hours prior to making the recipe):

  • Add the onions to a bowl. Sprinkle the salt over the top, stir to combine. Cover lightly. Let sit overnight.

After Preparing Onions:

  • Rinse the onions, pat dry. Add the onions to your pint canning jar (ensure that the jar has been sterilized - see notes far below).
  • To a medium saucepan, add the malt vinegar, sugar, and spices.
  • Heat on medium just until the sugar has been dissolved. Do not bring the mixture to a boil. Allow the mixture to cool to room temperature.
  • Pour the vinegar brine over the onions until they are completely submerged. Place the canning lid and ring on the jar and seal tightly.
  • Store in a cool place for 3-4 weeks prior to enjoying. If you live in a warm-weather environment, store in the refrigerator.
  • Refrigerate after opening.

Notes

Sterilizing your Jar(s):

There are a few different options when it comes to sterilizing your pint jars when pickling pearl onions.
  • Place your jar in a 200 degree F oven for 10-15 minutes, along with the lid and canning ring prior to making your pearls.
  • Place on the top rack of your dishwasher and run a hot cycle to sterilize your jar(s).