PREP: 30 minutes CHILL: 4 hours COOK: 15 minutes PROCESS: 10 minutes STAND: 1 week MAKES: 4 half-pints
5 cups red and/or white pearl onions
2½ cups water
2 Tbsp. kosher salt
1¼ cups water
1¼ cups white vinegar
⅔ cup pure maple syrup
¼ cup red wine vinegar
1 Tbsp. juniper berries
1. In a medium saucepan cook onions in enough boiling water to cover 1 minute; drain and cool slightly. Remove stem ends; peel onions.
2. In a large bowl combine the 2½ cups water and the salt; add onions. Cover and chill 4 hours; drain. Rinse with cold water; drain again.
3. In a medium stainless-steel, enamel, or nonstick heavy saucepan combine the remaining ingredients. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, 15 minutes.
4. Pack onions into four hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Pour hot vinegar mixture over onions, distributing juniper berries evenly among jars and maintaining the ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature 1 week before serving. (Canning tips, pages 461–466.)
PER 3 ONIONS: 53 cal., 0 g fat, 0 mg chol., 155 mg sodium, 12 g carb., 0 g fiber, 0 g pro.