Pickled Pearl Onions

1. 1

   Bring a pot of water to a boil.

2. 2

   Boil the onions over high heat for 4 minutes.

3. 3

   Drain and let cool.

4. 4

   When the onions are cool enough to handle, slip off their skins.

5. 5

   Pack the onions into four 1/2-pint jars.

6. 6

   Add 2 cloves, 1/4 teaspoon of mustard seeds and 2 strips of lemon zest to each jar.

7. 7

   In a small saucepan, combine the water, vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar.

8. 8

   Pour the brine over the onions to cover.

9. 9

   Let cool, then seal the jars and refrigerate the onions for at least 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.