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Pickled Pearl Onions

Source of Recipe

From "Southern Living Little Jars, Big Flavors"


Recipe Introduction

"Use these crisp, tart onions as sandwich toppers, martini garnishes, or interesting additions to meat-and-cheese platters."

List of Ingredients

â—¦ 2 (10-ounce) packages fresh pearl onions
â—¦ 2 ¾ cups white vinegar (5% acidity)
â—¦ 1 cup sugar
â—¦ 1 teaspoon canning and pickling salt
â—¦ 3 ¾ teaspoons mustard seeds
â—¦ 1 ½ teaspoons celery seeds
â—¦ 12 whole cloves


Recipe

Place onions in a large pot of boiling water 30 seconds; drain. Plunge into ice water to stop the cooking process; drain. Trim and discard ends of each onion, and slip off skins.

Sterilize jars and prepare lids.

While jars are boiling, bring vinegar, sugar, salt, and ½ cup water to a boil in a 6-quart stainless steel or enameled Dutch oven over high heat. Boil 3 minutes, stirring occasionally. Add peeled onions, and return to a boil. Reduce heat, and simmer 4 minutes or until onions are almost tender.

Place 1 ¼ teaspoons mustard seeds, ½ teaspoon celery seeds, and 4 cloves in each hot jar. Pack onions tightly in jars, leaving ½ inch headspace. Cover onions with hot pickling liquid, leaving ½ inch headspace. Seal and process jars, processing 10 minutes.

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

Makes 3 half-pint jars for the shelf