Canning recipe
Crisp Pearl Onions in Mustard Vinegar
Small white onions, savory mustard seed, and a balanced sweet-tart brine make a perfect side for cheese, sliced roast beef, or a hearty snack plate.
60 min.
10 min.
16
4
Easy
Ingredients
1320 ml white vinegar containing 5 % acidity
240 ml water
400 g white granulated sugar
10 ml canning or pickling salt
40 ml mustard seed
20 ml celery seed
Preparation
2. Bring the vinegar, water, sugar, and salt to a boil in a large pot; boil gently for 3 minutes. Add the pearl onions, return to a boil, and simmer for about 5 minutes, until partially cooked.
3. Divide the mustard seed and celery seed among four hot canning jars holding about 475 ml apiece. Add the hot onions, initially leaving 2.5 cm headspace.
4. Pour in the hot brine, adjusting the headspace to 1.3 cm. Remove trapped air, wipe the jar rims, and secure the lids.
5. Process in a boiling-water canner for 10 minutes at elevations up to 305 m, 15 minutes at 306–1830 m, or 20 minutes higher up. Let the jars cool for 12–24 hours and allow the onions to pickle for 3–5 days before tasting.
Storage
Keep well-sealed jars in a cool, dark pantry; refrigerate after opening.
Shelf life
Unopened jars retain their best quality for about 12 months; finish within 2 weeks after opening.
Safety note
Use vinegar with 5 % acidity only. Do not change the amounts of onions, vinegar, or water. Boiling-water canning is required for shelf storage.