*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Honestly laziness crept in and I used frozen pearl onions for this recipe rather peeling all of those little bitty onions. Wasn't sure about what to do with them after I poured the pickling liquid into the jars so I just put lids on them and into the fridge they went. I uploaded a photo on 5.20.15 but I just knew that I couldn't wait 6 weeks to sample these onions. So I'm coming clean with you I cheated and opened a jar today. Seriously the best pickled onions I've ever had. The thing that makes this recipe unique is the malt vinegar and the hot chili peppers. I not only added some crushed peppers to each jar I added a couple of the whole dried chilis. That malt vinegar-chili pepper combination is just crazy good. I vow to never not have these on hand in my fridge. Hmmmm wonder how those onions would be in a very dry gin martini (is that called a Gibson??). Five-star recipe in this house!
These are a pain in the butt to do But oh so worth the work and now I wished I'd done a dozen jars cause I'm out and need to make more the malt vinegar and hot pepper flakes mix together so nice and these go well in a martini I noticed the longer they set the better they are!!!! But I now know to make a lot more as they didn't last everybody wanted more!!! Thanks so much for sharing!!!!
The pickling spice I used had cloves in it which just doesn't fit in to any pickled onions I've ever had before so I didn't care for them. I think for this to be a better recipe it should specify the individual spices needed since "pickling spices" are going to vary from brand to brand. That would be the only way to ensure a recipe was going to come out tasting the same for everyone.