Fustini's Oils and Vinegars
Pickled Jalapenos and Onions

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Pickled Jalapenos and Onions

Pickled Jalapenos and Onions

Submitted by Corporate Chef Andy Stewart


  • 1 1/2 cups Fustini’s Jalapeno Lime balsamic
  • 5 garlic cloves, whole
  • 2 Bay leaves
  • 1/2 bunch fresh marjoram
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon turmeric
  • 1 tablespoon celery seeds
  • 1 teaspoon fresh ginger, grated
  • 2 pounds jalapenos, washed and sliced thin
  • 1 pound sweet onions, sliced thin


Step 1. 

Place all but jalapeno and onion in a large pot and bring to boil over moderate heat. Place jalapenos and onions in a large heat-proof bowl.  Once the liquid is boiling, pour over the jalapenos and stir.  Let sit for 30 minutes then refrigerate overnight.

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