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2 (10 oz.) packages fresh pearl onions 2 3/4 cups white vinegar (5% acidity) 1 cup sugar 1 tsp. canning-and-pickling salt 3 3/4 tsp. mustard seeds 1 1/2 tsp. celery seeds 12 whole cloves Place onions in a large pot of boiling water for 30 seconds; drain. Plunge into ice water to stop the cooking process; drain. Trim and discard ends of each onion and slip off the skins. Sterilize 3 half pint jars and prepare lids. (Put the flat part in hot water.) Bring vinegar, sugar, salt, and 1/2 cup water to a boil in a large stainless steel or enameled Dutch oven. Boil 3 minutes, stirring occasionally. Add peeled onions and return to boil. Reduce heat and simmer 4 minutes. Place 1 1/4 tsp mustard seeds, 1/2 tsp celery seeds, and 4 cloves in each jar. Pack onions tightly in each jar, leaving 1/2 inch headspace. Cover onions with hot pickling liquid, leaving 1/2 inch headspace. Seal and process jars in hot water bath canner for 10 minutes. Let sit for 3 weeks for best flavor.