• 4 1/2 lb small pickling or pearl onions
  • 4 tbsp+2 tsp. pickling salt, divided
  • 2 tsp black peppercorns
  • 1 1/2 tsp whole allspice
  • 1 tsp mustard seed
  • 4 1/2 cups malt or white vinegar
  • 1 cup sugar
  • 5 to 10 small hot red peppers, optional
  • 5 to 10 bay leaves


To remove onion skins, blanch onions in boiling water 1 minute; drain; run cold water over onions to chill them quickly; drain again. With a sharp knife, trim off root end; slip off skin and any dried or leathery layers. Place onions in large glass, stainless steel or enamel bowl and mix thoroughly with 4 tbsp pickling salt. Cover and let stand 8 hours or overnight, stirring once or twice.

Processing Day Fill boiling water canner with water. Place 10 clean half-pint or 5 clean pint mason jars in canner over high heat.

Drain salted onions and rinse thoroughly in cold running water; drain and pat dry with a towel.

Place BERNARDIN Snap Lids in boiling water; boil 5 minutes to soften sealing compound.

Tie peppercorns,allspice and mustard seed in a large square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel or enamel saucepan with vinegar, sugar and remaining 2 teaspoons salt. Bring to a boil; boil 2 minutes. Add onions and return mixture to a boil.

Discard spice bag. If using hot peppers, thoroughly wash them in hot water.

Pack 1 washed hot pepper and 1 bay leaf in a hot jar. Pack hot onions snugly in jar to within 3/4 inch of top rim. Add boiling pickling liquid to cover vegetables to within 1/2 inch of top rim(head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch. Wipe jar rim removing any stickiness. Center BERNARDIN Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining seasonings, onions and pickling liquid

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Submitted 6/13/05.
Submitted By: Linda Wilson
Pickled Onions