Homegrown Pickled Brown Onions with Jalapenos

A quick and easy way to keep & enjoy your homegrown onions

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

A quick and easy way to keep & enjoy your homegrown onions
Prep Time 30 minutes
Cook Time 10 minutes
Course Appetizer, Snack
Servings 2 mason jars
Calories 818 kcal


  • 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).


Feel free to add more or less sugar and vary the other ingredients to get the balance of flavour right for you. Also, depending on the number of onions and jar sizes, you may have some leftover pickling liquid – in fact, it’s likely if you use two x 1 litre mason jars that you will have a small amount left. If so, don’t throw it out but instead use it for salad dressings or another small jar of onions.
I began taste testing this batch after about 7 days and already found them to be very enjoyable, however, other types of onions that may be a little stronger might take longer to mature. Regardless, all pickled onions will be best if left for a month or two – if you can…


Calories: 818kcalCarbohydrates: 172gProtein: 19gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3576mgPotassium: 2687mgFiber: 29gSugar: 83gVitamin A: 196IUVitamin C: 140mgCalcium: 443mgIron: 4mg
Keyword antipasti, pickling, preserving
Tried this recipe?Let us know how it was!

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