Pickled Pearl Onions

Southern Living
pickled pearl onions imageRecipe

Photo: Peter Frank Edwards; Styling: Ginny Branch

Make these up to a week ahead, and toss them in your favorite martini for a savory, salty kick. Enjoy these up to a month in the refrigerator.

Makes 1 quart


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1 1/4 cups apple cider vinegar
1 1/4 cups water
2 tablespoons granulated sugar
1 1/2 tablespoons pickling salt
6 dried allspice berries
6 black peppercorns
1 whole clove
3 (10-oz.) pkg. fresh pearl onions, peeled according to package directions


Active: 10 Minutes
Total: 20 Minutes

1. Combine vinegar, water, sugar, pickling salt, allspice berries, peppercorns, and clove in a nonreactive saucepan; bring to a boil over high. Add onions; reduce heat to low, and simmer 5 minutes.

2. Transfer onions into 1 (1-quart) canning jar or 2 (1-pint) canning jars, leaving 1/2 inch of room at the top, reserving liquid in saucepan.

3. Carefully ladle hot vinegar mixture over onions in jars, leaving 1/2 inch of room at the top of each. Discard any remaining liquid. Wipe jar rims. Cover at once with metal lids; screw on bands. Cool jars to room temperature. Onions will keep up to a month in refrigerator.

Created date

July 2016