Tested till perfect Spicy Pearl Onion Sours

Spicy Pearl Onion Sours

Juniper berries are available in well-stocked spice sections of supermarkets.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 6 cups (1.5 L)


  • 2 lb 2lbpearl onionpearl onions
  • 1/4 cup 1/4cupsalt
  • 3 cups 3cupswhite vinegar
  • 2 tbsp 2tbspgranulated sugar
  • 1 tbsp 1tbspjuniper berryjuniper berries
  • 1 1stick cinnamon
  • 2 tsp 2tspwhole cloves
  • 2 tsp 2tspgreen peppercorns
  • 3 sprigs 3sprigsfresh tarragon
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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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