A delightful twist on traditional pickled onions, perfect for snacking or as a condiment.
Peel the pearl onions and rinse them under cold water.
To make peeling easier, blanch the onions in boiling water for 1 minute, then transfer to ice water.
Fill sterilized jars with the peeled onions, packing them tightly.
Ensure the jars are filled to the top to minimize air gaps.
Add the pickling spice and salt to each jar.
Distribute the spices evenly for consistent flavor.
Pour the vinegar into the jars, covering the onions completely.
Leave a small gap at the top of the jar to allow for expansion.
Seal the jars tightly and let them sit at room temperature for 7-10 days.
Shake the jars gently each day to redistribute the spices.
Taste the onions after 7 days to check if they are pickled to your liking.
If the onions are not tangy enough, let them sit for a few more days.
Refrigerate the jars to stop the pickling process and enjoy.
Serve these pickled onions as a condiment or snack for a tangy treat.
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