Pickled Pearl Onions

An avid gardener, Marcia Kiesel loves mini vegetables and often pickles gherkins and pearl onions as gifts. Her lemon-and-clove-spiked onions are crunchier and less sweet than commercial brands. Perfect for martinis, they can also be sliced and tossed in a salad, stir-fried or tucked inside sandwiches.

Slideshow:More Pickled Vegetables

  • Active:
  • Total Time:
  • Servings: 4 1/2 pint jars
  • Time(Other): 3 weeks for pickling

Related Video

More Videos
How to Make a Boozy Watermelon Slushy


  • 11/4 pounds pearl onions, trimmed
  • 8 cloves
  • 1 teaspoon yellow mustard seeds
  • Eight 1/2-inch-wide strips of lemon zest
  • 1 1/4 cups water
  • 1 1/4 cups white vinegar
  • 3 tablespoons sugar
  • 2 teaspoons kosher salt

How to make this recipe

  1. Bring a pot of water to a boil. Boil the onions over high heat for 4 minutes. Drain and let cool. When the onions are cool enough to handle, slip off their skins.

  2. Pack the onions into four 1/2-pint jars. Add 2 cloves, 1/4 teaspoon of mustard seeds and 2 strips of lemon zest to each jar.

  3. In a small saucepan, combine the water, vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar. Pour the brine over the onions to cover. Let cool, then seal the jars and refrigerate the onions for at least 3 weeks.

Make Ahead

The pickled onions can be refrigerated for up to 1 year.

Contributed By Photo © Tina Rupp Published December 2007

468913 recipes/pickled-pearl-onions 2013-12-06T23:41:43+00:00 Marcia Kiesel fall|winter|pickling|cocktail-party|holiday-open-house|new-years-eve|american|food-gifts|sauces-and-condiments|healthy|make-ahead december-2007,pearl onions,cocktail onion,Marcia Kiesel,food gift,pickled onion,vegetable recipe recipes,pickled-pearl-onions 468913

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5