I had never made pickled onions like this before, and I was really happy with the outcome of this batch!
The jalapenos give the onions a slight spicy/chilli hit that adds to the flavour and overall the pickle mix is well balanced.
Pickled onions are great on their own as a snack but can also be used diced in salads and other meals to give a zesty hit. One of my favourite ways to eat them is with a slice of cheese and a cracker biscuit.
Homegrown Pickled Brown Onions with Jalapenos
- Two mason jars
- 30 onions small to medium size
- 2 cups apple cider vinegar
- 2 cups brown vinegar
- 3 cloves garlic chopped roughly
- 2 jalapenos medium size, sliced
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tsp whole peppercorns
- Cut off the tops and bases of the onions and then peel off the outer husky skin including the first layer to ensure all tough exterior is gone and you're left with a new blemish free naked onion.
- Pack the onions tightly into clean sterile mason jars, leaving about an inch gap from the top.
- Place the rest of the ingredients into a saucepan and bring to the boil then simmer for 5 minutes.
- Pour the hot mixture over the onions, making sure to completely cover them. Ensure that each bottle gets an even distribution of garlic, jalapenos, and peppercorns.
- Place the tops on the jars and leave them in a safe place like on a kitchen bench, in a cupboard, or fridge. The onions should take about 4-8 weeks to mature before they are ideal to eat, but they can be eaten at any time.
- Store in the fridge after opening and they will keep for several weeks (or probably longer).