Spicy Pickled Red Onions and Jalapenos Recipe
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Jump to RecipeThis spicy pickled red onions and jalapenos recipe is a simple and flavorful condiment that takes a few ingredients and 10 minutes to make! A fantastic addition to tacos, chili, or soups.
Finely chop onions and place them in a jar with vinegar, sugar, salt, and some peppers for spice. They’re a little sweet, tangy, and savory – a great way to elevate your next dinner.
I love flavor additions like these spicy pickled onions, that are easy to make and bring big taste to any dish you put them on. I made these to top a big bowl of spicy pinto bean stew, and they were fantastic!
I also add them to soups, even prepared soups like ramen, to give a little homemade flavor to pre-made dishes.
These Spicy Pickled Onions Are
- Bright
- Fresh
- Spicy
- Savory
- Sweet
- Briny
- Ready in 10 Minutes
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Onions – I used red onions, but you can use white or yellow if desired.
- Jalapeno Peppers – for spice, and also some great fresh flavor.
- White Wine Vinegar: not to be confused with normal white vinegar, this white wine vinegar gives this recipe a really nice flavor.
- Granulated Sugar: I like this organic sugar for my recipes, I recommend it for cooking and baking.
- Pink Himalayan Sea Salt
These pickled red onions and jalapenos are fantastic to serve with tacos, on tamales, inside burritos, or on top of quesadillas!
How To Make This Recipe
This is a quick-pickle recipe, which lasts up to 2 weeks in the refrigerator. It’s not meant for long-term storage, but is a great perishable pickle when you want something quick!
- Thinly slice the onions and jalapenos. Place them in a mason jar (I used a quart sized jar.)
- Add the white vinegar, which should just cover the onions. If it does not, add more to cover the onions. Add the sugar, and salt.
- Seal the jar with a lid and band, and shake well until the sugar and salt are combined.
- Refrigerate and use within 2 weeks.
Recipe FAQs
I like a simple white vinegar for bright, fresh, and tangy onions. You can use different varieties like white wine vinegar, apple cider vinegar, or even balsamic to alter the flavor profile!
I prefer red onions, which turn a beautiful pink color after just a few minutes of pickling. Red onions have a sharp almost spicy flavor that pairs well with jalapeno peppers in this recipe.
Absolutely, for a spicier pickle, you can add serrano peppers or habanero peppers. For a milder flavor, add Anaheim or poblano peppers.
This recipe is a quick red onion pickle recipe, so it will last in the refrigerator for up to 2 weeks. It’s not suitable for long-term pickling and is not a shelf-stable canning recipe.
More Flavorful Condiment Recipes
- Spicy Mustard Recipe
- Honey Garlic Sauce
- Thai Hot Sauce Recipe (Fire Api)
- Spicy Chimichurri Radish Sauce
- 3 Ingredient Satay Sauce with Peanut Butter
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Spicy Pickled Red Onions and Jalapenos
Equipment
- mason jar
Ingredients
- 2 red onions sliced
- 1 jalapeno pepper sliced
- 1 cup white vinegar
- 1 tablespoon sugar
- 1 teaspoon Sea Salt
Instructions
- Thinly slice the onions and jalapenos. Place them in a mason jar (I used a quart sized jar.)
- Add the white vinegar, which should just cover the onions. If it does not, add more to cover the onions. Add the sugar, and salt.
- Seal the jar with a lid and band, and shake well until the sugar and salt are combined.
- Refrigerate and use within 2 weeks.
Nutrition
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What a treat