1Add the peeled onions to a bowl and sprinkle with salt, mixing to coat well; do not add water.
2Add the peeled onions to a bowl and sprinkle with salt, mixing to coat well; do not add water.
3Add the peeled onions to a bowl and sprinkle with salt, mixing to coat well; do not add water.
4Leave the salted onions overnight.
5Leave the salted onions overnight.
6Leave the salted onions overnight.
7Rinse the onions well and dry.
8Rinse the onions well and dry.
9Rinse the onions well and dry.
10Add the onions to 2 clean 2-12 ounce (340 gram) jars.
11Add the onions to 2 clean 2-12 ounce (340 gram) jars.
12Add the onions to 2 clean 2-12 ounce (340 gram) jars.
13To a saucepan, add the malt vinegar, granulated sugar, coriander seeds, mustard seeds, peppercorns, ground ginger, and bay leaves.
14To a saucepan, add the malt vinegar, granulated sugar, coriander seeds, mustard seeds, peppercorns, ground ginger, and bay leaves.
15To a saucepan, add the malt vinegar, granulated sugar, coriander seeds, mustard seeds, peppercorns, ground ginger, and bay leaves.
16Heat the mixture over medium heat until the sugar is dissolved (about 8-10 minutes), stirring until no crystals are felt.
17Heat the mixture over medium heat until the sugar is dissolved (about 8-10 minutes), stirring until no crystals are felt.
18Heat the mixture over medium heat until the sugar is dissolved (about 8-10 minutes), stirring until no crystals are felt.
19Remove the saucepan from the heat and cool the vinegar mixture to room temperature.
20Remove the saucepan from the heat and cool the vinegar mixture to room temperature.
21Remove the saucepan from the heat and cool the vinegar mixture to room temperature.
22Pour the cooled vinegar over the onions until they are completely submerged.
23Pour the cooled vinegar over the onions until they are completely submerged.
24Pour the cooled vinegar over the onions until they are completely submerged.
25Put on the lids and seal hand tight.
26Put on the lids and seal hand tight.
27Put on the lids and seal hand tight.
28Store in a cool dry place for 3 to 4 weeks before eating.
29Store in a cool dry place for 3 to 4 weeks before eating.
30Store in a cool dry place for 3 to 4 weeks before eating.
31If the weather is warm, store in the refrigerator.
32If the weather is warm, store in the refrigerator.
33If the weather is warm, store in the refrigerator.
34Refrigerate after opening.
35Refrigerate after opening.
36Refrigerate after opening.
Ingredients
2 pounds (907 grams) pearl onions, peeled * see note
2 pounds (907 grams) pearl onions, peeled * see note
2 pounds (907 grams) pearl onions, peeled * see note
2 tablespoons salt
2 tablespoons salt
2 tablespoons salt
2 cups (473 ml) malt vinegar
2 cups (473 ml) malt vinegar
2 cups (473 ml) malt vinegar
0.75 cup (177 grams) granulated sugar
0.75 cup (177 grams) granulated sugar
0.75 cup (177 grams) granulated sugar
1 teaspoon coriander seeds
1 teaspoon coriander seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon mustard seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon black peppercorns
1 teaspoon black peppercorns
0.5 teaspoon ground ginger
0.5 teaspoon ground ginger
0.5 teaspoon ground ginger
2 bay leaves
2 bay leaves
2 bay leaves
2 each, 12 ounce (340 gram) glass jars with lids, washed in hot soapy water
2 each, 12 ounce (340 gram) glass jars with lids, washed in hot soapy water
2 each, 12 ounce (340 gram) glass jars with lids, washed in hot soapy water
Equipment
large bowlsaucepantongs
Tips
To easily peel the onions, put them in a heat-proof bowl, pour over hot water, and leave until cooled; they should peel easily by rubbing the skins in the water.
Do not leave the onions longer than overnight when salting or they won't be crisp.
Store in a cool dry place for 3 to 4 weeks before eating.
If the weather is warm, store in refrigerator.
Refrigerate after opening; they will keep for up to 1 year.
Do not boil the vinegar or breathe in the vinegar fumes.
Cool the vinegar to room temperature before pouring over onions to ensure crispness.
Salting the onions helps draw out excess moisture and preserve crispness.