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Published October 27th, 2010
Kate's Pickled Pearl Onions
Photo Susie Iventosch

Makes approximately 2 pints
Ingredients
Two 10-ounce bags of pearl onions (white, brown or
red-a combination is colorful)
2 cups water
1 to 2 teaspoons sea salt (your choice, depending on
desired saltiness)
2 tablespoon sugar
11/2 cups white vinegar
1 tablespoon pickling spice (available at your local
grocers in the spice section)
Directions
Place onions in pot of boiling water and cook for approximately two to three minutes. Remove from heat, drain and rinse with cold water immediately. When cool, remove skins with a small paring knife. Start by slicing off root end and carefully peeling back skin. Save as much of the onion as possible. Place onions in sterilized jars. (For this recipe you should need about four half-pint jars, or 2 pint jars.)
In a small pot, combine vinegar, sugar, salt and spices and bring to a boil. Stir until sugar and salt are dissolved. Remove from heat and pour liquid over onions in jars, leaving 1/2-inch of space at the top. To seal jars, cover closed jars with water and place in boiling water bath for several minutes. Follow manufacturer's directions for sealing jars properly.

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