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!!!


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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

Directions Step-By-Step

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