Two 1 liter jars, each one containing the following:
2 big sliced red onions
2 sliced garlic cloves
1 sliced jalapeño
1 teaspoon of black peppers
3 tablespoons of sugar
1.5 teaspoon of salt
50/50 split of whitewine vinegar and water
(I may have added too much sugar and salt, I'll taste-test this in two weeks when the pickling is at its peak)
by Salmiakki_Aficionado
3 Comments
you don’t need so much liquidÂ
Great first batch!
Do you like thicker sliced onions? If you so, ignore the following. For pickled onions I would recommend that they are slightly thinner to really allow the liquid to soak into them (try using a mandolin).
Also, like another commenter said, you don’t need that much liquid rather you need some sort of weight at the top to push the onions down into the liquid. I use a glass weight, but you can also use a Ziploc bag filled with water (it can be a little messy, but works in a pinch).
Similar to this (also people have recommendations about the Ziploc method in the comments): https://www.reddit.com/r/hotsaucerecipes/s/KN9pLskoFy
Still though, great first job and I have no doubt they will be lovely to eat! Keep experimenting and making many more batches!
yum!! I’d recommend packing them in more. you could have gotten this batch in one jar. or just use less liquid in each, unless you’re a vinegar fan (I know some ppl love drinking pickle juice). They’re gonna be sooooo good!