I never thought I would love uncooked onion or any spicy peppers by the mouthful, but these Red Onions and Jalapeños* are perfectly pickled and delicious. You can combine both into one jar, use separate jars or just make one kind.
These onions are featured in the Cucumber, Corn and Red Onion Salad (under Salads). They are also perfect to have on hand to layer onto tacos, or dice up and use some of the jalapeño in your next batch of Guacamole. Mmmmmm.
Red Onions & Jalapeños can be pickled in advance and stored in refrigerator for up to 1 week.
Red Onion & JalapeñoPrint Recipe
- Glass Jars (with tight fitting lids) to fit ingredients
- 1 Red Onion, thinly sliced
- 3-4 Jalapeños, thinly sliced, seeds removed. If you want to turn down the heat, also remove the white interior flesh that holds the seeds and look for smaller size peppers with less or no scars or little brown lines on the exterior skin.*
- 2/3 cup Apple Cider Vinegar
- 1/3 cup Filtered Water (Drinking Quality)
- 1 tbsp Sugar
- 2 tsp Salt
- If making a big batch, you might need to double or triple this recipe to accommodate multiple jars. For the jars pictures above, I used a little more than a doubled batch.
Pack Onions and Jalapeños into the same, or separate jars.
In a measuring cup, combine Apple Cider Vinegar, Water, Sugar and Salt. Stir to combine until Sugar and Salt are fully dissolved.
Pour liquid mixture into jars over sliced Red Onion and Jalapeño, filling to the top. Cover tightly and leave out at room temperature for 1 hour.
After 1 hour, Red Onion and Jalapeño will be ready to use. Store jars in the refrigerator, up to 1 week.
I recommend wearing rubber or other comparable food preparation gloves while handling jalapeño peppers, and be especially careful not to touch your eyes while handling. Make sure you wash the gloves and your hands throughly after. If the inside of jalapeño peppers come in contact with the skin, eyes, lips or other membranes, irritation can occur.