Turnips 2 Tangerines: Pickled Pearl Onions

On the Menu Today~
Pickled Pearl Onions

I love these little pearl onions.
I usually freeze a bag or two,
to put in Beef Stew (my favorite way to use them) and
they're great to use in crock pot meals.

This year I decided to also pickle a few jars.
Pearl onions are really easy to pickle,
the hardest part.....
cleaning and peeling them.
I cleaned and peeled roughly 6 lbs...

Pickled Pearl Onions

Ingredients

8 cups peeled white pearl onions
5 1/2 cups white vinegar
1 cup water
2 teaspoons canning salt
2 cups sugar
2 tablespoons pickling spice, prepare a bouquet garni

Cooking Directions

To peel onions:
Place a few at a time in a wire mesh basket or strainer, dip into boiling water for 30 seconds. Remove and place in cold water for 30 seconds. Cut a small slice from root end, to top of onion, and then remove peel, rinse.
Wash and rinse 3 quart canning jars. Keep hot until ready to use. Prepare lids and bands.
Combine vinegar, water, salt and sugar in a 8 quart dutch oven. Bring to a boil and boil gently for 3 minutes. Add peeled onions and bouquet garni, bring back to a boil. Reduce heat to a simmer and heat until the onions are half-cooked (5 minutes). Remove bouquet garni.
Fill hot jars with the hot onions, leaving a 1-inch headspace. Cover with hot pickling liquid, leaving a 1/2 inch headspace. Remove air bubbles. Wipe rims of jars with a damp cloth. Adjust two piece metal canning lids. Process in a boiling water canner for 10 minutes.
Let cool, check seals.