SSJ Signature Small Batch Cocktail Onions

Fancy a Gibson? I’ve certainly been dreaming of one!
Here’s my Signature Small Batch Cocktail Onion recipe!
Use these in cocktails or on a fab cheese platter! Or simply eat them from the jar!

Print Recipe

SSJ Signature Small Batch Cocktail Onions

Servings: 4 quarter-pints

Ingredients

• 1 package, just over ½ pound, white pearl onions
• 16 juniper berries
• 8 cardamom pods
• 20 black peppercorns
• 4 bay leaves
• 2 cups white vinegar
• ½ cup white vermouth
• 2½ tbsp sugar
• 2 tsp coarse salt

Instructions

• Slice the very tips and peel the pearl onions.
• Distribute and pack the peeled onions evenly into four quarter-pint (two half-pint or one pint) warm, sterilized mason jars, making sure to leave ½-inch headspace at the top of each jar.
• Distribute the dry spices evenly between the jars of packed onions.
• Bring the vinegar, vermouth, sugar, and salt to a boil over medium-high heat, ensuring that the sugar and salt are dissolved.
• Fill the jars with the pickling liquid, leaving ¼-inch headspace.
• Seal the jars with lids and rings and process in a water-bath for 10 minutes. Allow jars to cool and allow to cure for at least one week before using. Once you open a sealed jar, refrigerate, and use the onions within 3-4 weeks. Sealed jars are shelf-stable and will last for at least one year before opening and refrigerating.
• If you don't want to process the jars in a water-bath for long-term storage, simply seal your jars with tight lids, allow to come to room temperature, and then refrigerate, allowing the onions to cure for at least one week. After that week of curing time, open the onions and use within 3-4 weeks.

Notes