This recipe is sufficient to pickle three cantaloupes, two medium pumpkins, or two pounds of pearl onions.



Ingredient Checklist


Instructions Checklist
  • 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.