Quick Pickled Red Onions + Jalapeños are an easy way to liven up any sandwich, roast or casserole. Keep a jar in the fridge for whenever you want to add a spicy, bright flavor to whatever you’re eating!
I’ve always been interested in the idea of pickling something at home. It sounds pretty complicated, doesn’t it? Like you’ll need to relearn chemistry or something to make it happen. Cause who remembers chemistry, right? Tell me I’m not alone in that… Anyone?
Moving on.
It turns out that pickling could not be easier! At least this version of pickling known as quick pickling. You just throw a bunch of stuff in a jar and let it sit there. Voila! Quick Pickled what have you.
I wanted to make pickled onions and jalapeños to put on a pulled pork sandwich instead of coleslaw for something a little different. I used a really simple pickling liquid of water, apple cider vinegar, salt and sugar for this, and they were sooo good! I know everyone thinks of jalapeños as just being hot, but they have a great flavor of their own entirely separate from the hot aspect. Even if you don’t like hot stuff, I think you might like pickled jalapeños.
WARNING! Apparently I got a really spicy crop of jalapeños, so be really careful. I took out most of the seeds and most of the membranes (wear gloves to do this!) and they were still so spicy that when I spilled the pickling liquid onto my thumb accidentally, it hurt like I had been burned by fire! I’ve pickled these exact veggies before and they were not nearly that spicy, so I think it just depends on the jalapeños you get.
Next, I’ll be adding some pickling spices and carrots to make those yummy pickled carrots, onions and jalapeños you can get in those divey Mexican restaurants. Those are the best! I better get a bigger jar…
The red onions turn a lovely light purple/pink color and the jalapeños still retain some of the crunch, but they are also soft and easy to eat. These would be good on any sandwich, in a tuna salad, or on their own!
You can pickle pretty much anything you could imagine. Here are some other pickling recipes you could try:
Pickled Ginger from The Kitchn
Spicy Pickled Pineapple from Running to the Kitchen
Dill Pickled Carrots from Crave the Good
Garlicky Pickled Asparagus from Minnesota From Scratch
Giardiniera (Italian Pickled Vegetables) from Curious Cuisiniere
Vanessa at The Cheerful Kitchen
Quick Pickled Red Onions + Jalapeños are an easy way to liven up whatever you're eating! Spicy, bright and great for sandwiches.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
Save Recipe5 based on 1 review(s)
Ingredients
- One small red onion
- 3-4 jalapeños
- 1 cup water
- 1/2 cup apple cider vinegar
- 1T sugar
- 2tsp salt
Instructions
- Slice the red onion into rounds or half moons.
- Slice the jalapeños into thin rounds and remove as much of the seeds and membranes as you want. Take them all out for barely any spice!
- Combine the sugar, salt, water and vinegar in a medium pan over medium/high heat and bring to a boil. Lower the heat to a simmer and whisk until everything is dissolved.
- Put the onions and jalapeños in a large jar or container that has a fitted lid and pour the liquid mixture over them. Let them sit at room temperature for an hour uncovered. At that point they can be eaten as "quick pickled", or you can leave them in the fridge with a fitted lid for up to two weeks.
Need more easy recipe ideas? Try these:
Fire Roasted Corn + Black Bean Salad
Potato Salad with Garlic + Green Beans
Slow Cooker Vegetarian Boston Baked Beans
Elizabeth says