Honey Jalapeno Onions

1. 1

   Slice onions and jalapenos very thinly (about 1/8 inch thick).

2. 2

   Combine honey, vinegar, salt, mustard powder, ground coriander, paprika and turmeric in a saucepan. Bring to a boil.

3. 3

   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.

4. 4

   Let the Honey Jalapeno Onions develop full flavor for at least 24 hours before serving.

5. 5

   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.

* Per serving · 4 servings · Values may vary.