Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Basic Pickling By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 7 pints This recipe is sufficient to pickle three cantaloupes, two medium pumpkins, or two pounds of pearl onions. Ingredients 3 cups sugar 2 cups apple-cider vinegar 2 teaspoons whole cloves 2 teaspoons allspice 1 cinnamon stick 1 half-inch piece fresh ginger, peeled 1 lemon, thinly sliced Items to be pickled Directions Heat sugar and vinegar in a nonreactive stockpot over medium-high heat, stirring until sugar has dissolved. Add remaining ingredients, and bring to a boil. Reduce heat; cover, and simmer 30 minutes. Remove from heat, and let stand overnight at room temperature. Transfer mixture to jars or airtight containers, and store, covered, in the refrigerator up to 2 weeks. Cook's Notes Before pickling, peel the items, and cut into slightly larger than one-inch chunks; pearl onions can be left whole. To peel pearl onions, drop them in boiling water for one minute, and then drain in a colander. When cool enough to handle, slip off the papery skins. Print