No, that would equate to almost a 50:50 ratio of water to vinegar. Only catch is malt vinegar is usually lower than 5% acidity and may be way too low in acid to safely can. Reduce the water by half.

The way I read it the water is only to soak the onions it. It isn't part of the brine. So, it appears safe to me. Yes, you can add pickle crisp to the onions.

I agree with Linda Lou. It's a 100% vinegar solution. I have malt vinegar on hand (Heinz English-Style Malt) and it's 5% acidity.

As long as there aren't altitude issues and the jars are pints or smaller, 10 minutes is sufficient.

Thanks for sharing this recipe. I'm copying and pasting this one.

For those wondering, here's a comparison recipe from the NCHFP.

Here is a link that might be useful: Pickled Pearl Onions

Sorry, I didn't read the method, or I would have realzed that the water was just a soak/rinse. Hard to find fresh pearl onions at most times.

That sounds really good, I think I'm going to try to find some pearl onions and do a batch too.

Thanks.

Annie

Hi -thanks so very much for the feedback. This forum is such a comfort to a beginner like me. This recipe has a real bite to it - I think it's an authentic ploughman's recipe.
seaglassgirl