Tigress’ Can Jam (March) | Pretty Pickled Pearls

ummm, another low acid veg.  i had to do more.  i just did.

Well, I did more.  And I did less.  I thought it was time to do a tinybatch of a recipe I kinda liked to see if I could tweak it a bit. (♥:a bit?) Fine, a lot.  I wanted a recipe where I could manipulate the flavors, but leave the math.

Georgeanne Brennan’s The Glass Pantry was the first book on preserving that I bought a year or so ago.  Sure, Amazon had it for the right price.  It was, also, the first book I was able to get my hands on from the library.  You know I need to live with cook/craft books before I buy them, right?

I’ve flipped through all of the preserving and canning books in the arsenal and found that there were a couple of different versions of these pickled pearls.  It was Georgeanne’s math that made it easier for me to convert.

I’ve been really into cornichon for a while.  It probably is my favorite type of pickle.  I, only recently, found out that it’s the tarragon that gets me all excited.  So, I just had to see what it would do to those pretty pearls.

Pickled Whole Onions
adapted from Georgeanne Brennan’s The Glass Pantry

1 c pearl onions
1/4 c water
3/4 c white wine vinegar
1 teaspoon kosher/pickling salt
2 garlic cloves
1 sprig of fresh tarragon
2 dried red peppers
6 black peppercorns

The Nikki Bits: I kept the vinegar/water ratio, but I changed the entire flavor profile.

The Making: Simple enough.  Wash and sterilize 1 half pint/1 quarter liter Weck jar in the water bath.  Uggghhh, peel the onions.  (♥: Blanching them makes it easier.) Add onions and spices into the jar.  Bring vinegar, salt, and water to a boil.  Cover the onions with the liquid, leaving head space.  Wipe rim.  Place seal and top.  Screw closed or add clamps.  Using jar lifter, place jars into water bath.  Return the water to a boil.  Process for 10 minutes.

What’s Next: I’m getting good at waiting.  Kinda proud of myself.  And, HELLO, getting better at documenting the process.  And must order Ashley‘s book.  Wow, I’ve got to right everything down.

Okay, I’m off to make a bit of roasted leek & garlic confit.  Mmmmm.


3 Replies to “Tigress’ Can Jam (March) | Pretty Pickled Pearls”

  1. What are you doing? Divining some sumptous world where all anyone will want to do is eat and f*&k and make art and wear cool stuff and read cool stuff and watch cool stuff and listen to cool stuff. Who are you? Wait, I’ll tell you who you are.
    You are a threat to America . . . You and socialized medicine!

  2. Awww, Thx. So in my protest poster, what’s the color scheme? Is my clenched fist holding some wildflowers? Can I wear Raf Simons sneakers instead of combat boots?

    I’ve so missed you here. I hope to see you more often. I love you more than rainbows.


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