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.
More Pickled Vegetables
11/4 pounds pearl onions, trimmed
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 It
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.
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.
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.
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