Receta Pickled Pearl Onions
I love these little pearl onions. I usually freeze a baggie or two, to put in Beef Stew (my favorite way to use them) and they're great to use in crock pot meals. This year I decided to also pickle a few jars. Pearl onions are really easy to pickle, the hardest part.....cleaning and peeling them. My hands smelled like onions for a week afterwards! I cleaned and peeled roughly 6 lbs:) I real pain but well worth it!
Pickled Pearl Onions
- 8 cups peeled white pearl onions
- 5 1/2 cups white vinegar
- 1 cup water
- 2 t canning salt
- 2 cups sugar
- 2 T pickling spice, prepare a bouquet garni
- Wash and rinse 3 quart canning jars;
- Keep hot until ready to use
- Prepare lids and bands
- To peel onions:
- Place a few at a time in a wire mesh basket or strainer, dip in boiling water for 30 seconds
- Remove and place in cold water for 30 seconds
Cut a small slice from root end to top of onion, and then remove peel.
Combine vinegar, water, salt and sugar in a 8 quart dutch oven.
Bring to a boil and boil gently for 3 minutes.
Add peeled onions and bouquet garni, bring back to a boil
Reduce heat to a simmer and heat until the onions are half-cooked (5 minutes)
Remove bouquet garni
Fill hot jars with the hot onions, leaving a 1-inch headspace
Cover with hot pickling liquid, leaving a 1/2 inch headspace
Remove air bubbles
Wipe rims of jars with a damp cloth
Adjust two piece metal canning lids
Process in a boiling water canner for 10 minutes
Let cool, check seals.
Try this delicious recipe using Pearl Onions: Perfect Crock-pot Beef Roast