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Pickled Pearl Onions

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  Pearl onions 1 1⁄4 Pound, trimmed
  Cloves 8
  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)
  Sugar 3 Tablespoon
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 543 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.3%

Saturated Fat 0.08 g0.38%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3901.7 mg162.6%

Total Carbohydrates 130 g43.3%

Dietary Fiber 2.7 g10.6%

Sugars 65.7 g

Protein 9 g17.2%

Vitamin A 0.2% Vitamin C 47.1%

Calcium 18% Iron 4.4%

*Based on a 2000 Calorie diet

Pickled Pearl Onions Recipe