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Homegrown Pickled Brown Onions with Jalapenos

M Updated January 23, 2019
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pickled brown onions with jalapenos
selecting onions for pickling 1
removing skin from onion for pickling
packing onions in jars
pickled onions pickling liquid mix pouring into jars

Background Info

We grew a ton of brown onions this last season and pickling is a great way to not only preserve some of the smaller ones but also to make a tasty snack food!

Recipe Info

Prep Time
30 mins
Cook Time
10 mins
Serves or Units
2 x mason jars


30 small to medium Onions
2 Cups Apple cider vinegar
2 Cups Brown vinegar
3 cloves Garlic (chopped roughly)
2 medium sized Jalapenos (sliced)
2 Tablespoon Brown sugar
1 Tablespoon Salt
1 Teaspoon Peppercorns


  1. Cut off top and base of the onions and then peel 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.
  2. Pack the onions tightly into clean sterile mason jars leaving about an inch gap from the top.
  3. Place the rest of the ingredients into a saucepan and bring to the boil then simmer for 5 minutes.
  4. Pour hot mixture over the onions completely covering them and ensuring that each bottle gets an even distribution of garlic, jalapenos, and peppercorns.
  5. Place the tops on the jars and leave 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 best to eat but they can be eaten at any time.
  6. Store in the fridge after opening and they will keep for serveral weeks (or probably longer).

I had never made pickled onions like this before, although I had preserved them with other vegetables in ferments etc and I was really happy with the outcome of this batch. The jalapenos give the onions a slight chillie hit that adds to the flavour and overall the pickle mix is well balanced.

Feel free to add more or less sugar and 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... 

Pickled onions are great as a snack but can also be excellent when used diced in salads and other foods to give a zesty hit. One of my favourite ways to eat them is with a slice of cheese and a cracker biscuit.



Editor review

1 review
This recipe works well!
Overall rating
Easy to Make
X Factor
I really found this recipe fast and easy to do with the flavour mix well balanced and pleasant. 

Pros & Cons

Great way to use up small onions or preserve a glut.
Nice taste blend with the apple cider and jalapenos giving an extra zing but not overdoing it.
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