Pickled Pearl Onions

1st December 2015

Pickled OnionsWhen I was in the supermarket a couple of months ago, I spotted colorful pearl onions and couldn’t resist buying them.

My husband and I love to have pickled onions in the house – they’re a perfect accent flavor! You can eat them whole alongside fried fish, sliced in a taco or a sandwich, or just as a snack.

I’ve already shared my recipe for pickled red onions. Now it’s time for pearl onions!

Pickling onions is very easy. You just have to be a bit patient, but after 3 weeks they’re ready to eat!

Pickled Onions

Pickled OnionsPickled Pearl Onions

  1. Bring a pot of water to a boil. Boil the onions over high heat for 4 minutes. Drain and let cool. When the onions are cool enough to handle, slip off their skins. The peels will come off very easily.
  2. Add the 2 cloves, 1/4 teaspoon of mustard seeds and 2 strips of lemon zest to each jar. Then pack the onions into the jar.
  3. In a small saucepan, combine the water, vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar. Pour the brine over the onions to cover. Let cool, then seal the jars and refrigerate the onions for at least 3 weeks.