Canned pickled pearl onions
Canned pickled pearl onions

Preparation time 30 minutes

Total time: 3 hours 40 minutes

Serves 2 x 1 litre

Ingredients

  1. 500 g (1 lb.) pearl onions
  2. 15 mL (1 tbsp.) salt

Brine

  1. 250 mL (1 cup) white vinegar
  2. 125 mL (½ cup) balsamic vinegar
  3. 60 mL (¼ cup) sugar
  4. 30 mL (2 tbsp.) honey
  5. 2 mL (½ tsp.) coriander seeds
  6. 2 mL (½ tsp.) mustard seeds
  7. 2 mL (½ tsp.) peppercorn
  8. 1–2 star anise
  9. 1–2 bay leaves

Directions

  1. Prepare to peel pearl onions by cutting ends off and blanching them for 2 minutes in boiling water. Drain and put them in an ice bath to stop the cooking process. Squeeze ends to pop onions out.
  2. Put onions in a colander and the colander in a bowl. Sprinkle with salt. Let soak for 2–3 hours. Drain and rinse well under cold water.
  3. Put jars, lids and rings in a large pot of water at a rolling boil for 10 minutes.
  4. While jars boil, add all brine ingredients to a saucepan. Bring to a boil. Keep warm.
  5. Remove sterilized jars from water using tongs. Place them on a clean work surface.
  6. Immediately fill jars with peeled pearl onions while they’re still hot.
  7. Pour hot brine over pearl onions.
  8. Sterilize a butter knife by boiling it in water for 10 minutes and let it cool. Use it to remove air bubbles from the jars by gently stirring their contents using the knife. Keep the jars covered to prevent contamination.
  9. Still using tongs, place lids on top of jars. Add rings, then tighten until you feel resistance.
  10. Let cool for 12 to 24 hours.
  11. Label and date jars. Store in a cool place. Keeps for at least 1 year.

Chef’s Secret 

  • Use a funnel to keep everything clean and sterile. Do not touch anything with your hands. Use a spoon to handle the onions.
  • Marinate the onions for 3–4 weeks for a deeper and intense flavour.

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