Pickled Jalapenos & Red Onions
These quick pickled jalapeño peppers and red onions are delicious on top of your favorite Mexican or Tex Mex dishes. They can also be enjoyed on their own, or in wraps, salads, or anywhere you want a little extra spice. For a nice twist, try the pickling liquid in place of plain vinegar in homemade vinaigrettes and marinades. This recipe is paleo-friendly.
Prep time: 10 minutes + 1 hour rest time
Cook time: n/a
Serves: n/a
Safety Tip: Wear gloves when handling jalapeno peppers to prevent burning. Do not touch your eyes.
Ingredients:
¾ c. white vinegar
¾ water
2 T. kosher salt
2 T. honey, preferably local
3-4 cloves fresh garlic, minced
1 medium red onion, sliced thin
5-6 jalapeño peppers, sliced into rounds, seeds removed
Directions:
- Combine vinegar, water, salt, honey, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until honey is thoroughly dissolved. Remove from heat and set aside.
- Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.
- Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately on top of Paleo Beef Chili or Tex Mex Chicken Tenders, or cover and store in the refrigerator for up to one week.
I’m not a fan of spicy foods. My hubby, however, would really like this!
Thanks for this recipe. I have the ingredients to make a recipe that calls for pickled red onion. I had no idea how I’d make it, but I will use this easy recipe.