© Tina Rupp
Active Time
30 MIN
Total Time
45 MIN
Yield
Serves : 4 1/2 pint jars

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  

How to Make It

Step 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.

Step 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.

Step 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.

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