wickedly pickled

My mother used to make these back the day…


but seeing as everyone in my family LOVED them, they usually never got a chance to actually “pickle”.  Impatient little sticky fingers plucking out onions before they were ever left alone long enough to pickle, so essentially what we were eating was raw onions with a mild vinegar taste… yum, er not.  This time I think I’ll wait the 2 weeks, at least,  before I sample.


1 bag baby pearl onions, peeled and trimmed, into a clean jar, fill 2/3 full with apple cider vinegar, 1 tsp sugar and top of with water.  Seal and leave 2 weeks in the fridge.  THEN you can eat them.  The longer you leave them the more pickled they become, so start sooner rather than later.

Then I got all gung ho and pickled these…

jalapeno 1

which were totally awesome pickled…


jalapeno 3

same drill as per the onions, just slice the jalapeno’s seeds and all, 1/4 thick, fill jar to top, 2/3 fill cider vinegar, 1 tsp sugar, top of with water…. and WAIT.. the longer the better.  I made our first batch May 5th and we are crunching our way through them.  Great accompliament to your pu pu platter cheese board.


so get pickling now!


  1. Mr Weiss
    Posted July 13, 2009 at 5:08 pm | Permalink

    The Jalepenos are soooo delicious. So are the onions. Thankfully one doesn’t have to choose between them.

    • thecatskillkiwi
      Posted July 13, 2009 at 5:13 pm | Permalink

      why thank you Mr Weiss, you are an attentive audience!!

  2. Posted July 14, 2009 at 7:05 am | Permalink

    Love jalapeños. Will totally have to try a quick pickle!

  3. Stephanie
    Posted July 14, 2009 at 7:13 pm | Permalink

    Ooh, these look sooo delicious and are exactly what I’ve been craving since summer began! Will definitely try!

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