She Strengthens

Savor the Flavor: Homemade Pickled Onions Recipe

A Delicious Companion to Your Favorite Cocktail

I created these pickled onions to perfectly complement my husband’s nightly Martini ritual. But why limit yourself to just cocktail hour? These slightly spicy onions are perfect for snacking anytime.

Special Equipment Needed

To get started, you’ll need the following special equipment:

• 5 wide-mouth 1-pint jars
• 5 lids with sealing compound for wide-mouth 1-pint jars
• 5 bands for wide-mouth 1-pint jars
• Boiling water canner or 15- to 20-quart pot with a tight-fitting lid
• Canning rack that fits inside the boiling water canner or 15- to 20-quart pot
• Thin, flexible rubber spatula
• Jar lifter
• Deep frying/candy thermometer

Game Plan: Essential Canning Tips

Before you begin, make sure to:

• Read the recipe thoroughly and gather all necessary equipment and ingredients
• Inspect your canning jars for any defects that may prevent sealing or cause breakage
• Sanitize your jars, lids, and bands before use
• Prepare only enough for one canner load at a time

Pearl Onion Specific Tips

When selecting pearl onions, choose ones that are:

• Firm
• Uniform in size
• Free of green sprouts

Yield and Difficulty

This recipe yields 5 (1-pint) jars and has a medium level of difficulty. The total time required is 1 hour 5 minutes, plus 12 to 36 hours for brining and cooling. The active time is approximately 45 minutes.

Ingredients

• 1 1/2 cups Morton’s Coarse Kosher Salt
• 3 quarts water
• Ice cubes
• 4 pounds pearl onions (each about 3/4 inch in diameter), ends trimmed and peeled
• 1 cup granulated sugar
• 3 tablespoons yellow mustard seed
• 6 cups distilled white vinegar
• 1 1/2 teaspoons dried red pepper flakes
• 5 medium bay leaves

Instructions

Brining the Onions

Combine salt and water in a large, nonreactive heat-resistant container. Add ice to equal 1 gallon total brining liquid. Stir to dissolve salt, then add onions. Keep onions submerged by covering with a resealable plastic bag filled with water. Refrigerate and let brine for 12 to 24 hours.

Sanitizing the Jars and Lids

Wash the jars, lids, and bands in hot, soapy water. Rinse well and dry the lids and bands. Place the jars in a boiling water canner or a 15- to 20-quart pot fitted with a canning rack and a lid. Fill the pot with water and bring to a boil over medium-high heat. Boil for 10 minutes, then turn off the heat. Keep the jars in the hot water until ready for use.

Preparing the Onions

Strain the onions and rinse. In a large pot, combine sugar, mustard seed, vinegar, and red pepper flakes. Bring to a boil over medium heat, whisking to combine. Simmer until sugar has dissolved, about 10 minutes. Keep the pickling liquid hot while packing the jars.

Packing the Jars

Remove the jars from the hot water with a jar lifter, letting excess water drip off. Distribute the onions and bay leaves among the sterilized jars, leaving a 1-inch headspace. Cover the onions with hot pickling liquid, leaving a 1/2-inch headspace. Remove any air bubbles by sliding a clean rubber spatula down the side of each jar and pressing inward on the onions while rotating the jar.

Processing the Packed Jars

Wipe the rim and threads of each jar with a clean, damp towel. Place the lids on the jars, checking that the sealing compound is centered. Fit the jars with bands and tighten just until resistance is met. Process the jars for 10 minutes at a gentle but steady rolling boil.

Storing the Jars

After the jars have cooled, check for a seal by pressing the center of each lid. If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips. If you cannot lift the lid, there is a good vacuum seal. Store the jars in a cool, dry, dark place. Unopened jars can be kept up to a year when stored properly. Once opened, keep in the refrigerator and use within two months.