- 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
How to Make It
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.
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.
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.