Cook the onions (with the peel still on) in boiling water for one minute. Drain and then let the onions cool until you can stand to touch them. Peel the onions and remove the stems.

Next, combine the 2 ½ cups of water and the salt in a bowl and add the onions. Cover the bowl and leave it in the fridge for 4 hours. Then rinse and drain the onions twice.

To make the pickling liquid, combine the remaining ingredients in a saucepan, bring to a boil, then turn down the heat and let the liquid simmer for 15 minutes to reduce. Meanwhile, sterilize some jars.

When everything is ready, add the onions to the jars and pour the liquid over it. Make sure that each jar gets juniper berries. If you’re intending to actually can the onions (to actually preserve them!), you should make sure not to fill the glasses up to the rim. I didn’t can mine because we were going to eat the pickles in the next few days (although the recipe actually calls for leaving the pickles at room temperature for a week before eating).

Put the lids on the jars, and either congratulate yourself on your accomplished pearl onion pickles and put them in the fridge, or proceed to boil the jars in a boiling water canner for 10 minutes. Then let the jars cool and leave the pickles at room temperature for one week.