On the Menu Today~
Pickled Pearl Onions
I love these little pearl onions.
I usually freeze a bag or two,
to put in Beef Stew (my favorite way to use them) and
they’re great to use in crock pot meals.
This year I decided to also pickle a few jars.
Pearl onions are really easy to pickle,
the hardest part…..
cleaning and peeling them.
I cleaned and peeled roughly 6 lbs…
peeled white pearl onions
5 1/2 cups
pickling spice, prepare a bouquet garni
- To peel onions:
- Place a few at a time in a wire mesh basket or strainer, dip into boiling water for 30 seconds. Remove and place in cold water for 30 seconds. Cut a small slice from root end, to top of onion, and then remove peel, rinse.
- Wash and rinse 3 quart canning jars. Keep hot until ready to use. Prepare lids and bands.
- Combine vinegar, water, salt and sugar in a 8 quart dutch oven. Bring to a boil and boil gently for 3 minutes. Add peeled onions and bouquet garni, bring back to a boil. Reduce heat to a simmer and heat until the onions are half-cooked (5 minutes). Remove bouquet garni.
- Fill hot jars with the hot onions, leaving a 1-inch headspace. Cover with hot pickling liquid, leaving a 1/2 inch headspace. Remove air bubbles. Wipe rims of jars with a damp cloth. Adjust two piece metal canning lids. Process in a boiling water canner for 10 minutes.
- Let cool, check seals.
Try this delicious recipe using Pearl Onions: Perfect Crock-pot Beef Roast