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brad's pickled onions

(1 rating)
bmnich avatar
Recipe by
Brad Nichols
@bmnich
Pleasantville, NY

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!!!

(1 rating)
yield 7 pint bottles
prep time 10 Hr 30 Min
cook time 20 Min
method Canning/Preserving

Ingredients For brad's pickled onions

  • 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

  • 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
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