32 oz. Ball Jar
1 lb pearl onions, peeled*, dry
Kosher salt as needed
15 oz. apple cider or malt vinegar
1/2 C sugar
1 Tbsp. kosher salt
¼ tsp. each: coriander seeds, mustard seeds, black peppercorns, red pepper flakes
1 dry bay leaf
2 strips of fresh lemon zest
* To easily peel pearl onions, trim off & discard the root and stem ends, then place the onions in a large heatproof boil. Pour boiling water over the onions and let sit until room temperature. Rub to remove the skins. Drain and dry the onions – they are ready to use.
Generously salt the onions, tossing to coat them well.
Cover and let sit overnight.
Rinse and pat dry before packing them into the sterilized 32 oz canning jar.
Place the bay leaf, lemon zest strips and spices into the jar with the onions.
Combine the vinegar, sugar and salt in a stainless steel saucepan and heat until simmering (the sugar & salt will be dissolved).
Pour the brine into the jar with the onions, ensuring that there are no air pockets.
Follow the directions on your canning jar to properly seal the jar for storage.
Pickles need to mature for about 1 month before they are ready to enjoy.