Pickled Red Onions and Jalapeno Pepper Jelly
Sep 20th, 2009 by Matt
It was another canning extravaganza in the OHW kitchen this weekend.
Leading the way were pickled red onions. Amy loves them on the salads served at McMenamins, so this is primarily an attempt to mimic those. The ingredient list is simple - thinly sliced onions, white wine vinegar and peppercorns with a little sugar added. The concoction is boiled and then finished with a basic canning process.
Next up is a jalapeno pepper jelly. Again pretty simple: thin-sliced jalapenos added to cider vinegar and sugar. Pectin is included in this mix for the gel effect. Oh, and a little food coloring to brighten up the green. I sampled this one and it’s a perfect mix of heat and sweet. 
And last is the round-up of our remaining tomatoes. Some whole, some sauce. Lots and lots of quarts, still in process as of this writing.
Hi there… I was online looking to mimic the same pickled onions, so yummy!! Was wondering what your ratio was vinegar to water, sugar and so on. Thanks for any help at all, I certainly appreciate it!
Hilary Scott
Hilary - Thanks for visiting our blog. I can’t remember the ratio and can’t look it up at the moment because my canning books are packed. I used a recipe in the Blue Ribbon Preserves book called pickled red onions. Hopefully you can track it down with a google search.