Pickled Pearl Onions
|Pearl onions||1 1⁄4 Pound, trimmed|
|Yellow mustard seeds||1 Teaspoon|
|Lemon zest||2 Teaspoon (Eight 1/2-Inch-Wide Strips)|
|Water||1 1⁄4 Cup (20 tbs)|
|White vinegar||1 1⁄4 Cup (20 tbs)|
|Kosher salt||2 Teaspoon|
1. Bring a medium saucepan of water to a boil over high heat. Add the onions and boil over high heat for 4 minutes. Drain the onions and let cool slightly. When the onions are cool enough to handle, slip off their skins.
2. Pack the onions into four 1/2-pint jars. Add 2 of the cloves, 1/4 teaspoon of the mustard seeds and 2 strips of lemon zest to each jar.
3. In a small saucepan, combine the water, white vinegar, sugar and salt and bring to a boil over high heat, stirring to dissolve the sugar. Pour the brine over the onions to cover. Let cool completely, then seal the jars and refrigerate the onions for at least 3 weeks and up to 1 year.