A few weeks ago I learned to pickle quail eggs from Kitty Sharkey of Havenscourt Homestead. They turned out so well that I thought I might just try to put together something of my own.
I developed a delicious recipe for sweet pickled pearl onions which go well in salad or as a zesty side to sandwiches, burgers and barbecue. Best of all, they are super easy to make and I’ll tell you how!
Peel and trim 2-3 cups of red pearl onions. White pearl onions will work too but won’t be quite as sweet. Though I haven’t tried it, you could also coarsely chop 2 large onions. In a bowl, cover the peeled onions with boiling water and let them sit for 5 minutes. Drain them and fill the onions into a jar or two.
In a non-reactive saucepan combine the following ingredients and simmer for 10 minutes.
- 1 c. white vinegar
- 1/2 c. red wine vinegar
- 1/2 c. apple cider vinegar
- 1 1/2 c. white sugar
- 1/2 tsp. kosher or pickling salt
- 1 cracked bay leaf
- 2-3 large cloves of crushed garlic
- 1 tsp. cracked pepper corns
- 1/2 tsp. ground clove
- 1/2 tsp. celery seed
- 1/4 tsp. crushed red pepper flakes
Pour the brine over your filled jar(s) of onions without filtering out any of the spices and allow them to soak up flavor for at least 5 days before serving. They will keep in the refrigerator for at least 1 month.
If you would like to keep these for longer follow proper canning process as recommended by a reputable agency(USDA, FDA, National Center for Home Food Preservation, etc.) once you’ve filled the jars. If they are canned, they ought to keep for months and months.
Now, I’m going to go enjoy some of those onions!
*This entry also cross-posted to wildwoodyarn.blogspot.com