Brad's Pickled Onions

1
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

How to Make Brad's Pickled Onions

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

Printable Recipe Card

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