Pickled Pearl Onions

• 11/4 pounds pearl onions, trimmed
• 8 cloves
• 1 teaspoon yellow mustard seeds
• Eight 1/2-inch-wide strips of lemon zest
• 1 1/4 cups water
• 1 1/4 cups white vinegar
• 3 tablespoons sugar
• 2 teaspoons kosher salt

1. Bring a pot of water to a boil.
2. Boil the onions over high heat for 4 minutes.
3. Drain and let cool.
4. When the onions are cool enough to handle, slip off their skins.
5. Pack the onions into four 1/2-pint jars.
6. Add 2 cloves, 1/4 teaspoon of mustard seeds and 2 strips of lemon zest to each jar.
7. In a small saucepan, combine the water, vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar.
8. Pour the brine over the onions to cover.
9. Let cool, then seal the jars and refrigerate the onions for at least 3 weeks.

pearl onions, cloves, yellow mustard seeds, lemon zest, water, white vinegar, sugar, kosher salt

Taken from www.foodandwine.com/recipes/pickled-pearl-onions (may not work)