Word Count: 223
Ingredients
| Ingredient | Quantity |
|---|---|
| Pearl Onions1 | 3 lbs |
| Canning or Kosher Salt | 1/3 cup |
| Water | 4 cups |
| Malt Vinegar2 | 4 cups |
| Pickling Spices | 2 1/2 tbsp |
Steps
- Clean onions and place in a large bowl3.
- Add 1/3 cup salt and 4 cups of water to the bowl of onions.
- Let onions soak for at least 4 hours.
- Combine the vinegar and pickling spices in a pot and bring to a boil.
- Drain and rinse the onions.
- Pack4 the onions in quart jars5.
- Pour the hot spiced vinegar over the onions and seal.
- Onions are ready after 2 weeks, makes approximately two quarts depending on the size of your onions.
You can store these onions in the fridge for up to 6 months or put them in a water bath canner for 20 minutes for longer storage. Storage in the fridge will result in a crisper onion.
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Shallots or small boiler onions are alternatives. ↩︎
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White vinegar, a mix of white and malt vinegar, apple or grape vinegars are alternatives. ↩︎
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Blanching the onions for ~1 minute will make cleaning the onions much easier (i.e. you can pop the onion out of the skins.) ↩︎
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You can half or quarter the onions to get a tighter pack if the onions are too large. ↩︎
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Any canning jar will be fine if you do not want/have quart jars. ↩︎