Brad's Pickled Onions

Brad Nichols

By
@bmnich

An awesome flavor fusion of classic British pickled onions with a minor jalapeno kick! This recipe makes 7 pint sized bottles that will keep for 2-3 years. These go great with savory stews, roast meats, and medium to full cheeses! I hope you like them as much as we do!!!

Rating:
★★★★★ 1 vote
Comments:
Serves:
7 pint bottles
Prep:
10 Hr 30 Min
Cook:
20 Min
Method:
Canning/Preserving

Ingredients

4 lb
boiler onions peeled and quartered
1/2 c
pickling salt
7
jalapeno peppers, seeded and chopped

FOR THE BRINE

6 c
apple cider vinegar
2 c
brown sugar
4 tsp
powdered mustard
5 tsp
pickling salt
3 tsp
ground black pepper

Step-By-Step

1Soak onions in water and pickling salt overnight
2Sterilize 7 pint sized mason jars and lids
3Mix all brine ingredients together and boil for 5 minutes
4remove jars and lids from boiling water add one chopped jalapeno to each hot jar
5drain onions and pack into jars leaving about 1/2 inch of head space
6add boiling brine leaving 1/4 inch head space per jar
7add lids and rings. Tighten fully then back off each ring by 1/4 turn
8process sealed jars in boiling water bath for 10 minutes

About this Recipe

Main Ingredient: Vegetable
Regional Style: UK/Ireland
Dietary Needs: Vegetarian, Vegan, Dairy Free
Other Tag: For Kids