Sweet and Sour Pickled Gold Pearl Onions

These sweet and sour pickled gold pearl onions are bursting with flavor, tangy vinegar, and warm spices like allspice and bay leaf. Perfect as a snack or garnish!

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I saw these tiny cute onions while grocery shopping and it reminded me of the pickled onions I used to see my mom eating when I was a child. I liked the sweet and sour taste and decided I want to try and make it.

I asked ChatGPT for a recipe:

I bought 10 oz gold pearl onion. I want to pickle them so they will be sweet and sour. English pepper (all spice?) and bay leaf

It provided:

Here’s a recipe for sweet and sour pickled gold pearl onions using allspice and bay leaf:

Ingredients:

• 10 oz gold pearl onions

• 1 cup white vinegar (or apple cider vinegar for a milder flavor)

• 1 cup water

• 1/2 cup sugar (adjust for sweetness preference)

• 1 1/2 tsp salt

• 5-6 whole allspice berries

• 1 bay leaf

• Optional: 1 small chili or a few peppercorns for mild heat

Instructions:

1. Prepare the onions

   • Bring a small pot of water to a boil.

   • Add the pearl onions and blanch for 30 seconds.

   • Drain and immediately plunge into an ice water bath.

   • Trim the root end, then peel the onions by gently squeezing them so the skins slide off.

2. Prepare the pickling liquid

   • In a saucepan, combine vinegar, water, sugar, salt, allspice berries, and bay leaf.

   • Bring to a boil, stirring to dissolve the sugar and salt.

3. Pack the jar

   • Place the peeled onions into a clean glass jar.

   • Pour the hot pickling liquid over the onions, ensuring they are fully submerged.

4. Seal and cool

   • Let the jar cool to room temperature.

   • Seal with a lid and refrigerate.

5. Marinate

   • Allow the onions to marinate for at least 24-48 hours for the best flavor.

These pickled onions can be stored in the refrigerator for up to 2 weeks. Adjust sweetness and sourness by tweaking the sugar-to-vinegar ratio if needed.

I only had a rather large pickle jar and it wasn't full once I followed the instructions, so I asked:

Does it matter that my jar is only around 4/5 full?

It responded "yes, but...":

It’s generally fine if your jar is only 4/5 full, as long as:

1. Onions are fully submerged: The key is ensuring all the onions are completely covered by the pickling liquid to prevent spoilage or uneven pickling. You can top off the liquid with a bit of extra vinegar and water in the same ratio if needed.

2. Refrigeration is used: Since this is a quick-pickle recipe stored in the fridge (not shelf-stable canning), the air space won’t significantly impact safety or quality.

If you'd like the jar to feel fuller, consider transferring the onions and liquid to a smaller jar for better appearance and less air exposure.

I tried to be more specific:

The onions float

It said it's ok but they should be submerged and offered some options:

Floating onions can be common with pickling, but it’s important to keep them submerged to ensure even pickling and prevent spoilage. Here’s how you can handle it:

Solutions for Floating Onions

1. Use a weight:

   • Place a clean, small object, such as a food-safe glass or ceramic weight, on top of the onions to keep them submerged.

   • Alternatively, use a smaller lid or ramekin that fits inside the jar to press them down.

2. Add more onions or liquid:

   • If you have extra onions, add them to fill the jar further.

   • Top off with additional pickling liquid, maintaining the same vinegar-to-water ratio.

3. Plastic wrap or parchment:

   • Place a small piece of plastic wrap or parchment paper on top of the onions and press it down to help keep them submerged.

4. Shake periodically:

   • If you can’t weigh them down, give the jar a gentle shake every day to ensure all onions are exposed to the pickling liquid.

With refrigeration and regular exposure to the liquid, your onions should pickle well even if floating initially.

So I created more pickling fluid and asked it to rewrite the recipe:

Ok please rewrite the recipe with a comment about what to do if the jar is not full and onions not fully submerged

Enjoy!

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Number of Servings: Makes about 1 jar (serves 8-10)

Calories per Serving: Approx. 15-20 calories per serving (2-3 onions)

Total Time: 30 minutes (plus 24-48 hours marinating)

Sweet and Sour Pickled Gold Pearl Onions

Ingredients:

• 10 oz gold pearl onions

• 1 cup white vinegar (or apple cider vinegar for a milder flavor)

• 1 cup water

• 1/2 cup sugar (adjust for sweetness preference)

• 1 1/2 tsp salt

• 5-6 whole allspice berries

• 1 bay leaf

• Optional: 1 small chili or a few peppercorns for mild heat

Instructions:

1. Prepare the onions: Bring a small pot of water to a boil. Add the pearl onions and blanch for 30 seconds. Drain and plunge into an ice water bath. Trim the root end, then peel the onions by gently squeezing them to remove the skins.

2. Prepare the pickling liquid: In a saucepan, combine vinegar, water, sugar, salt, allspice berries, and bay leaf. Bring to a boil, stirring to dissolve the sugar and salt.

3. Pack the jar: Place the peeled onions into a clean glass jar. Pour the hot pickling liquid over the onions, ensuring they are fully submerged. If the jar isn’t full or the onions float: Top off with additional pickling liquid (maintaining the vinegar-to-water ratio). Use a small food-safe weight or lid to press the onions down, or shake the jar occasionally to coat the onions.

4. Seal and cool: Let the jar cool to room temperature, then seal with a lid and refrigerate.

5. Marinate: Allow the onions to marinate for at least 24-48 hours for the best flavor.

These pickled onions can be stored in the refrigerator for up to 2 weeks.

Nutritional Value (per serving):

• Calories: 15-20

• Fat: 0g

• Carbs: 4g

• Fiber: 1g

• Sugar: 3g

• Protein: 0g

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Ingredients

Prepare the onions

Prepare the onions

Prepare the onions

Prepare the onions

Prepare the onions

Prepare the pickling liquid

Pack the jar

Prepare the pickling liquid

Pack the jar

Pack the jar

Seal and cool and marinate