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 12hours
Cook Time 5minutes
Total Time 12hours5minutes
Servings 1pint
Author Sheryl
Equipment
1 pint canning jar, lid and ring
Ingredients
12oz pearl onions, peeled equivalent to one clamshell at the market
1Tbspsalt
1Cmalt vinegar
1/3Cgranulated sugar
1bay leaf
1Tbsppickling spice
1/2tspmustard 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).