Categories: pickles
Ingredients
- 2 quarts pearl onions
- 1/2 cup pickling salt
- 4 cups white vinegar (5% acidity)
- 1 cup sugar
- 2 Tbsp. mustard seed
- 1 1/2 Tbsp. prepared horseradish
- 1 Tbsp. whole black pepper
- 4 small whole black pepper
- 4 small jalapeno peppers (optional)
- 4 bay leaves
Directions
- To peel onions, place them in a pan of boiling water, remove pan from heat and let sit for 3 minutes. Drain, dip in cold water and slip off skins. In a bowl, sprinkle salt over onions, cover with cold water. Refrigerate for 12 to 18 hours. Drain, rinse onions and drain again. In a 4 to 6 quart saucepan, combine vinegar, sugar, mustard see, horseradish and whole black pepper. Bring to a boil, reduce heat and simmer for 5 minutes. Meanwhile, pack onions into hot pint jars, leaving 1-inch headspace. Add one jalapeno and one bay leaf to each jar. Pour boiling pickling liquid over onions, leaving 1/2 inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and apply screw bands firmly. Process in boiling water canner for 12 minutes.
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makes 3 to 4 pints