Pickled Pearl Onions
Pickled Pearl Onions are super delicious as an appetizer or in a cocktail called a Gibson.
Servings 12 servinga
- 8 cups peeled white pearl onions
- 5 1/2 cups white vinegar
- 1 cup water
- 2 teaspoons canning salt
- 2 cups sugar
- 2 tablespoons 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.
Serving: 1g | Calories: 161kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 40mg | Fiber: 1g | Sugar: 34g | Vitamin A: 5IU | Vitamin C: 1.9mg | Calcium: 18mg | Iron: 0.2mg