Categories: pickles

Ingredients

• 4 cups water
• 1/4 lb. pearl onions or shallots or 21/2 cups frozen small whole onions, thawed
• 1 Tbsp. pickling salt
• 2 bay leaves
• 1 tsp. juniper berries or 1 Tbsp. gin
• 1 cup white vinegar
• 3 Tbsp. sugar
• 1 tsp. pickling salt
• 1 tsp. dried whole mixed peppercorns
• 1 small fresh hot red chili pepper or jalapeno pepper

Directions

1. In a medium saucepan bring the 4 cups of water to boiling. Peel onions or shallots. Immerse the whole fresh onions or shallots, if using, in boiling water for 3 minutes; drain. (Omit this step if using frozen onions.)

2. Trim off the root ends of onions or shallots and gently press to slip off the skins. Place onions or shallots in a medium glass or ceramic bowl. Sprinkle with the pickling salt. Add enough cold water to just cover onions; let stand overnight in refrigerator.

3. The next day, rinse onions or shallots and drain well. Tie the bay leaves and juniper berries (if using) in a 6-inch square of cheesecloth. (Do not tie bay leaves in bag if using gin.) In a medium saucepan combine the cheesecloth bag of herbs (or the bay leaves and gin), the vinegar, sugar, remaining 1 tsp. pickling salt, peppercorns, and chili pepper. Bring the vinegar mixture to boiling and reduce heat. Simmer, uncovered, for 2 to 3 minutes or until crisp-tender. Remove and discard cheesecloth bag or bay leaves. Transfer the onions and liquid to hot, clean screw-top jars. Cover; refrigerate for at least 1 week (or up to 3 months) before using.

4. makes about 2 1/2 cups

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