Add a vibrant kick to your meals with these tangy and spicy Pickled Onions and Jalapeños. This recipe transforms red onions and jalapeño peppers into a zesty condiment that’s perfect for topping tacos, sandwiches, burgers, or salads. The combination of white vinegar, water, and a touch of sugar creates a balanced brine that enhances the natural flavors of the vegetables, while black peppercorns, mustard seeds, and garlic infuse each slice with extra layers of aromatic spice. Quick and easy to make, these pickled vegetables offer a delightful crunch and a burst of flavor that elevates any dish.
Ingredients:
2 large red onions, thinly sliced
4-6 jalapeño peppers, thinly sliced
1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
1 teaspoon black peppercorns
2 cloves garlic, smashed
1 teaspoon mustard seeds
Instructions:
1. In a small saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, garlic, and mustard seeds. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve.
2. Place the sliced onions and jalapeños in a large glass jar or container.
3. Pour the hot vinegar mixture over the onions and jalapeños, making sure they are completely submerged. Let the mixture cool to room temperature.
4. Cover the jar or container with a lid and refrigerate for at least 2 hours, but preferably overnight to allow the flavors to meld.
5. The pickled onions and jalapeños can be stored in the refrigerator for up to 2 weeks. Enjoy them on tacos, sandwiches, salads, or as a tangy topping for your favorite dishes!
Prep time: 15 minutes
Cooking time: 5 minutes
Total time: 20 minutes, plus chilling time
Serving: Makes about 2 cups
