I created these pickled onions to complement my husband’s (almost) nightly martini. But there’s no need to wait for cocktail hour to snack on one of these slightly spicy onions!
We’re assuming that you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning:
General canning tips: Before you turn on the heat, be sure to do the following: Read the recipe through, gather all necessary equipment, and check that you have the right amount of each ingredient on hand.
Give all your equipment a once-over: Examine your canning jars for nicks, cracks, uneven rims, or sharp edges that may prevent sealing or cause breakage; check that the lids have no dents and that the sealing compound is even and complete; and check that the bands fit properly.
Finally, have your jars, lids, and bands already sanitized before you start, and prepare only enough for one canner load at a time.
Pearl onion – specific tips: Select pearl onions that are firm, uniform in size, and free of any green sprouts.
For sanitizing the jars and lids:
For the onions:
For processing the packed jars: