Pickled Pearl Onions

Gather

Ingredients

• 8 cups peeled white pearl onions (four 10-ounce bags unpeeled pearl onions as purchased)
• 5½ cups white distilled vinegar (5%)
• 1 cup water
• 2 teaspoons canning salt
• 2 cups sugar
• 8 teaspoons mustard seed
• 4 teaspoons celery seed

Preserve

Instructions

1. 01

   To peel the onions, lower a few at a time into boiling water for 30 seconds, then cold water for 30 seconds. Trim 1/16 inch from the root end, remove the skin, and trim 1/16 inch from the other end.

2. 02

   Heat the 5% vinegar, water, salt, and sugar to boiling; continue at a gentle boil for 3 minutes. Add the onions, bring the pot back to boiling, then simmer until half cooked, about 5 minutes.

3. 03

   Measure mustard seed (2 teaspoons) and celery seed (1 teaspoon) into each hot pint jar. Add hot onions with 1-inch space above them, then add pickling liquid to a final ½-inch headspace. Remove air, clean the rims, and close the jars.

4. 04

   Process the hot pints in a boiling-water canner for 10 minutes at 0-1,000 ft. Above 1,000 ft, use the elevation tool for the added time.
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