Spicy Pickled Onions Recipe

Side view of a jar of spicy pickled onions.

4.50 from 4 votes

Spicy Pickled Onions are a simple mixture of ingredients that transforms raw onions and jalapenos into a crispy, tangy condiment. Add them to salads, sandwiches, eggs, tacos, and burgers, or eat them plain. So good!

Course condiments, Side Dish

Cuisine American

Keyword pickled red onions, spicy pickled onions

Prep Time 15

Cook Time 5

Total Time 20

Servings jar

Calories 155kcal

Author Sue Ringsdorf

Ingredients

1 large red onion - sliced thin
1 large jalapeno - sliced thin (include seeds)
3 large garlic cloves - peeled
1 ¾ cups water
1/2 cup apple cider vinegar
1 Tablespoon sugar
1 ½ teaspoons kosher salt
2 teaspoons peppercorns

Instructions

Slice Onion. Peel and slice one large onion into thin strips.
1 large red onion
Prep jalapeno and garlic. Then slice the jalapeno into small strips. Peel the garlic.
1 large jalapeno, 3 large garlic cloves
Make brine. Combine brine ingredients in a small sauce pan – water, vinegar, sugar, salt, and peppercorns. Bring to a boil over medium heat and then simmer vinegar mixture for a couple of minutes or until sugar dissolves.
1 ¾ cups water, 1/2 cup apple cider vinegar, 1 Tablespoon sugar, 1 ½ teaspoons kosher salt, 2 teaspoons peppercorns
Combine. Place the sliced onions, jalapeño peppers, and garlic in a mason jar (about liter sized). Pour the pickling liquid overtop and let cool.
Store. Let cool slightly and then store pickled red onions in the refrigerator. I prefer to use them by the end of two weeks.

Notes

When they're bright pink and tender, your pickled onions are ready to eat. It takes about two hours for very thinly sliced onions, or overnight for thicker sliced onions.
I prefer to use these by the end of two weeks or so.

Nutrition