Pickled Red Onions with Jalapeno Peppers

Quick pickle recipe with red onions and jalapeno peppers, delicious on top of your favorite Mexican or Tex Mex dishes. These pickled red onions 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.

Ingredients for this Recipe :

• 3/4 cup white vinegar
• 3/4 water
• 2 tbsp kosher salt
• 2 tbsp maple syrup
• 3-4 cloves fresh garlic, minced
• 1 medium red onion, sliced thin
• 5-6 jalapeno peppers, sliced into rounds, seeds removed

Safety Tip: Wear gloves when handling jalapeno peppers to prevent burning. 

How to Make Pickled Red Onions with Pepper :

Step One:

Combine vinegar, water, salt, maple syrup, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until maple syrup is thoroughly dissolved. Remove from heat and set aside.

Step Two:

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.

Step Three:

Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately or cover and store in the refrigerator for up to one week.

Other Vegan Recipes –

Mushroom soup recipe – Creamy Wild Rice and Mushroom Soup

Cucumber avocado soup recipe – Cucumber Avocado Soup with Fresh Dill

Mixed berry salad recipe – Berry Salad with Raspberry Vinaigrette

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Pickled Red Onions with Jalapeno Peppers

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Condiment – Mexican

Serves: 4

Prep Time: 10 minutes + 1 hour rest time – Cooking Time: 5 minutes – Total Time: 15 minutes + 1 hour rest time

Easy pickled recipe with red onions and jalapeno peppers, Mexican taste and perfect for topping your favorite dish.

Ingredients

• 3/4 cup white vinegar
• 3/4 water
• 2 tbsp kosher salt
• 2 tbsp maple syrup
• 3-4 cloves fresh garlic, minced
• 1 medium red onion, sliced thin
• 5-6 jalapeno peppers, sliced into rounds, seeds removed

Instructions

1

Combine vinegar, water, salt, maple syrup, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until maple syrup is thoroughly dissolved. Remove from heat and set aside.

2

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.

3

Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately or cover and store in the refrigerator for up to one week.

Notes

Wear gloves when handling jalapeno peppers to prevent burning.