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Pickled Onions

Print Makes about 14 (8oz) half pints or 7(16oz) pints

Level of Ease:


Preserving Method:

Waterbath Preserving

You Will Need:

  • 1 L pearl onions, peeled

  • 250 mL salt

  • 500 mL granulated sugar

  • 60 mL mustard seed

  • 2 mL prepared horseradish

  • 2 L vinegar (white or cider)

  • 7 small hot red peppers

  • 7 bay leaves


  1. SPRINKLE onions with salt; add cold water to cover. Let stand 12 to 18 hours. Drain; rinse and drain thoroughly. 
  2. PREPARE waterbath preserving pot. Wash jars, lids and bands in hot, soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.
  3. COMBINE sugar, mustard seed, horseradish and vinegar in a large saucepan. Simmer 15 minutes.
  4. PACK onions into hot jars, leaving 1/2 inch (13mm) head space.
  5. CUT two small slits in hot red peppers. Add 1/2 pepper and 1/2 bay leaf to each half pint jar. Add 1 pepper and 1 bay leaf to each pint jar.
  6. LADLE hot liquid over onions, leaving 1/2 inch (13mm) head space. Remove air bubbles. Center lids on jars. Screw on bands to fingertip-tight.
  7. PROCESS half pints and pints for 10 minutes in boiling water canner, ensuring jars are covered with water and adjusting for altitude. 

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