Brads Pickled Onions Recipes

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BRAD'S PICKLED ONIONS



Brad's Pickled Onions image

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!!!

Provided by Brad Nichols

Categories     Other Appetizers

Time 10h50m

Number Of Ingredients 9

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

Steps:

  • 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

PERFECT PICKLED ONIONS



Perfect Pickled Onions image

Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.

Provided by NicoleMcmom

Time 8h30m

Yield 24

Number Of Ingredients 10

3 medium red onions
2 cloves garlic, or to taste
1 medium jalapeno pepper, sliced, or to taste
2 bay leaves
½ teaspoon crushed red pepper flakes, or to taste
3 cups apple cider vinegar
1 ½ cups water
⅓ cup white sugar
4 teaspoons kosher salt
1 teaspoon whole black peppercorns

Steps:

  • Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
  • Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
  • Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 23.5 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 322.6 mg, Sugar 3.5 g

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