Author Notes
The deep full flavor of honey shines in this combination of earthy spices, sweet onions, mild jalapenos and vinegar brine. Perfect for sandwiches, salad toppings, or even a martini. —Heide Braley
Ingredients
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3
yellow onions (3-4 inch)
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2
jalapenos (seeded)
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1 teaspoon
sea salt
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1 cup
apple cider vinegar
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1/2 cup
honey
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1/2 teaspoon
dry mustard powder
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1/4 teaspoon
ground coriander
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1/4 teaspoon
Hungarian hot paprika
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1/4 teaspoon
ground turmeric
Directions
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Slice onions and jalapenos very thinly (about 1/8 inch thick).
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Combine honey, vinegar, salt, mustard powder, ground coriander, paprika and turmeric in a saucepan. Bring to a boil.
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Add the sliced onions and peppers to the hot brine. Stir to combine and bring back to a boil. Turn off the heat and transfer into a non- metal container to cool. I like to use glass pint mason jars for pickling. Cool and refrigerate.
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Let the Honey Jalapeno Onions develop full flavor for at least 24 hours before serving.
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Serve with smoked meats and fish, cheese sandwiches, tacos or on top of a salad. Try a new spicy cocktail by placing a teaspoonful into a martini class and top with gin; stir gently and sip.
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