Dill Pearl Onions Recipe
Ingredients
| Pearl onions | 8 Cup (16 tbs), peeled | |
| Pickling salt | 1/4 Cup (16 tbs) | |
| White vinegar | 2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Granulated Sugar | 2 Tablespoon | |
| Mixed spice | 2 Teaspoon | |
| 6 heads dill or sprigs tarragon 6 | ||
| 6 whole peppercorns 6 | ||
Directions
In large glass, plastic or stainless steel bowl, combine onions with salt; pour in enough cold water to cover.
Let stand in cool spot in kitchen for 2 hours; drain.
Rinse under cold water and drain well.
In large no aluminum saucepan, combine vinegar, water, sugar and pickling spice; bring to boil.
Meanwhile, place 2 dill heads and 2 peppercorns in each of 3 sterilized 2-cup (500 mL) canning jars.
Pack jars with onions, leaving 1/2-inch (1 cm) headspace.
Pour in vinegar mixture, leaving 1/4-inch (5 mm) headspace.
Seal and process in boiling water bath for 10 minutes.
Makes about 6 cups (1.5 L).
Let stand in cool spot in kitchen for 2 hours; drain.
Rinse under cold water and drain well.
In large no aluminum saucepan, combine vinegar, water, sugar and pickling spice; bring to boil.
Meanwhile, place 2 dill heads and 2 peppercorns in each of 3 sterilized 2-cup (500 mL) canning jars.
Pack jars with onions, leaving 1/2-inch (1 cm) headspace.
Pour in vinegar mixture, leaving 1/4-inch (5 mm) headspace.
Seal and process in boiling water bath for 10 minutes.
Makes about 6 cups (1.5 L).
Chef
