ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pickled Pearl Onions

Photo: Peter Frank Edwards; Styling: Ginny Branch

Active time 10 mins
Total time 20 mins
Yield

Makes 1 quart

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.

Ingredients

  • 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

  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.