Spicy Pearl Onion Sours
Juniper berries are available in well-stocked spice sections of supermarkets.
Servings: 6 cups (1.5 L)
Ingredients:
-
2 lb (1 kg) pearl onions
1/4 cup (50 mL) salt
3 cups (750 mL) white vinegar
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) juniper berries
1 stick cinnamon
2 tsp (10 mL) whole cloves
2 tsp (10 mL) green peppercorns
3 sprigs fresh tarragon
Preparation:
Plunge onions into pot of boiling water for 1 minute; drain. Peel and trim; combine in large bowl with salt and cover with water. Let stand for 8 hours or overnight. Drain; rinse in cold water and drain well.
In large heavy saucepan, bring to boil vinegar, sugar, juniper berries, cinnamon, cloves and peppercorns. Remove from heat; cover and let stand for at least 30 minutes or up to 2 hours. Strain out spices and discard.
Bring vinegar mixture back to boil. Place tarragon sprig in each of three 2-cup (500 mL) sterilized canning jars. Pack jars with onions; pour in vinegar mixture, leaving 1/4-inch (5 mm) headspace. Seal jars; process in boiling water bath for 10 minutes.
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