Pint Of Pickles, Red Onions, Jalapeños, White Onions Recipe

Slice onions and jalapeños

Peel the red and white onions. Cut each onion in half from root to tip, then slice crosswise into thin half-moons about 1/8" (3 mm) thick. Trim the jalapeños, halve lengthwise, remove seeds for milder heat (or leave some seeds for spicier pickles), then slice into 1/8" rings. Keep the garlic cloves whole and lightly smashed.

If pickles are whole and larger than desired, cut them into spears or 1/2" thick rounds so they fit comfortably in the pint jar.

In a small saucepan combine 1 cup water, 1 cup white vinegar, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt. Add the pickling spice (or prepared mix), smashed garlic cloves, bay leaf, and black peppercorns. Bring the mixture to a gentle simmer over medium heat, stirring briefly so the sugar and salt dissolve. Once it simmers, turn off the heat and let it rest for 2 minutes.

Place the cleaned pint jar on the counter. Start by layering some red onion slices, then add a few jalapeño slices, a handful of white onion slices, and some pickle pieces. Press layers gently but avoid crushing. Tuck in the 2 smashed garlic cloves and any remaining pickling spices. Add the optional cilantro leaves if using.

Pour the hot brine over the packed vegetables and pickles until everything is fully submerged and about 1/4" headspace remains. Use a spoon or spatula to remove any trapped air bubbles. Wipe the jar rim clean and seal with the lid.

Let the jar cool to room temperature (30–45 minutes). Then refrigerate. The pickles and onions will be pleasantly tangy after 2 hours, good for use after 24 hours, and reach best flavor after 48 hours. Keep refrigerated and use within 3–4 weeks.