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recipe_587_8596895

Pickled Ginger Red Onions & jalapeños

Create flavorful pickled condiments and vegetables using this easy quick-pickling method! Add a pop of color and flavor to burgers, sandwiches, salads, tacos, and more. Quick-pickled veggies make a great addition to appetizer plates, charcuterie boards, and antipasto platters.

Create flavorful pickled condiments and vegetables using this easy quick-pickling method! Add a pop of color and flavor to burgers, sandwiches, salads, tacos, and more. Quick-pickled veggies make a great addition to appetizer plates, charcuterie boards, and antipasto platters.
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Pickled Ginger Red Onions & jalapeños
Pickled Ginger Red Onions & jalapeños

In stock

$4.29

Summary
    2 Tbsp. Pickling Spice Seasoning
    2 Tbsp. Ginger Sugar
    ¼ tsp. Ginger - Cut & Sifted
    2 cups seasoned rice wine vinegar
    ¾ cup water
    2 red onions, halved and sliced thin
    2 jalapeño chiles, sliced crosswise into ¼” rings
    2 garlic cloves, peeled, halved
    Prep Time
    1-2 hrs
    Total Time
    5-6 hrs
    Cook Time
    10 mins.
    Yield
    2 pint jars
    COMBINE vinegar, water, Pickling Spice Seasoning, and remaining seasonings in a pot, and bring to a boil.
    SPLIT onions, jalapeño chiles, and garlic between 2 (pint) mason jars that have been thoroughly cleaned.
    CAREFULLY pour boiling pickling liquid slowly into jars, stopping briefly at ¼ full point to allow jar to acclimate to boiling liquid.
    FILL jars, covering contents completely, but leaving about ¼ inch space from the top.
    COOL completely on counter, then affix jar lids and refrigerate at least 3-4 hrs before serving.
    STORE up to 1 week in the refrigerator.
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