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Crisp & Tangy Spiced Pickled Pearl Onions – vegetarian recipe
Stav Kogan

Crisp & Tangy Spiced Pickled Pearl Onions

A traditional recipe for homemade spiced pickled pearl onions that are crisp, tangy, and infused with cinnamon, clove, and allspice. This guide ensures a crunchy texture by using a 24-hour brining process, creating the perfect zesty condiment for vegetarian dishes, salads, and ma
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Prep Time 1 day 30 minutes
Cook Time 2 hours 15 minutes
Total Time 1 day 2 hours 45 minutes
Servings: 4 -5 pint
Calories: 30
Ingredients Method Nutrition

Ingredients
  

  • 3 lbs (1.4 kg / 3.09 lb) small white pearl onions
  • 2 qts / 1.9 L water
  • ½ lb (225 g / 7.9 oz) pickling or kosher salt
  • 2 cups (475 ml) distilled white vinegar
  • 2 cups (475 ml) apple cider vinegar
  • 2 cinnamon sticks
  • ½ tsp (2.5 ml / 0.1 fl oz) whole cloves
  • 1 tsp (5 ml) whole mace blades
  • 1 tsp (5 ml) whole allspice berries
  • ⅔ cup (135 g / 4.8 oz) granulated sugar
  • 2 to 2½ tsp / 10-12.5 ml (0.4 fl oz) crushed dried red chilis
  • For easier peeling, blanch the pearl onions in boiling water for 1-2 minutes, then transfer them to an ice bath. The skins will slip off much more easily.
  • Ensure your jars and lids are properly sterilized before use to prevent spoilage and ensure a long shelf life. Running them through a hot cycle in the dishwasher works perfectly.
  • Feel free to customize the heat by using different types of dried chilis or adjusting the amount to your personal preference.

Method
 

  1. Prepare the Onions: First, peel the small white onions.
  2. In a large pot, heat the water and stir in the salt until it is completely dissolved. Allow this brine to cool to room temperature.
  3. Place the peeled onions in a large glass or ceramic bowl and pour the cooled brine over them, ensuring they are fully submerged.
  4. Let the onions soak in the brine for 24 hours to draw out excess moisture and ensure a crisp final product.
  5. Infuse the Vinegar: In a non-reactive pot (such as enameled cast iron or stainless steel), combine the distilled white vinegar, apple cider vinegar, cinnamon sticks, whole cloves, mace, and allspice.
  6. Bring the mixture to a rolling boil, then immediately turn off the heat.
  7. Cover the pot and let the spices steep and infuse the vinegar for at least 2 hours, or longer for a more intense flavor.
  8. Finalize the Pickling Liquid: Strain the infused vinegar through a fine-mesh sieve lined with cheesecloth to remove all the whole spices; discard the solids. Return the aromatic vinegar to the pot, add the sugar, and stir over low heat until the sugar is completely dissolved.
  9. Jar the Onions: Drain the onions from their brine and rinse them briefly under cool water; pat them dry. Tightly pack the onions into 4 to 5 sterile pint-sized jars, leaving about ½ inch of headspace at the top.
  10. Add ½ teaspoon of crushed red chilis to each jar.
  11. Seal and Wait: Carefully pour the warm, spiced vinegar over the onions in each jar, making sure they are completely covered while still maintaining the ½ inch of headspace. Seal the jars tightly with lids. Store the jars in a cool, dark place for at least one month before opening. This waiting period is essential for the flavors to fully develop and penetrate the onions.
  12. Don't rush the process! The 24-hour brining step is crucial for crunchy onions, and the one-month curing time is essential for the deep, complex flavor to develop.

Nutrition

Calories: 30kcalCarbohydrates: 7gProtein: 0.4g

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