Pearl onions are cultivated mostly in Germany, the Netherlands, and Italy and more often than not in in home gardens. Due to their small size, they make pickling them very easy. In Germany, pickled pearl onions are eaten as an accompaniment to dinner.
1.2 kg (2.5 lbs) pearl onions
500 ml (2 cups) white wine vinegar
150 g (¾ cup) sugar
¼ tablespoon ground turmeric
5 small chili peppers
2 teaspoons black pepper corns
2 teaspoons coriander seeds
Peel and cut stem off of pearl onions and blanch for 3 minutes in heavily salted water.
Take pearl onions out of salted water and let cool in an ice water bath. Once cooled, drain completely.
In a pot mix 500 ml water, sugar, turmeric and 2 tablespoons salt and bring to boil.
Layer the cooled pearl onions with the rest of the ingredients in the pickling jars.
Once water mixture boils, add liquid to the pickling jars and seal tight immediately.
Let the sealed pickling jars cook in a water bath for 30 minutes at 90°C (195°F). Once done, store in a dark, cool place..
Let pickle for at least 3 weeks.
Pickled pearl onions keep for about 1 year.
Credit: Kochlöffel & Nudelholz, German-Canadian Koch- und Backstudio