If you’re looking for a way to elevate your favorite dishes, look no further than these quick pickled red onions with jalapeños! Perfect for adding a tangy, spicy kick to burgers, tacos, salads, wraps, and more, these pickled onions are not only delicious but also incredibly easy to make. In just a few steps, you’ll have a jar of flavor-packed pickled onions that you can store in the fridge and use for weeks.
Let’s dive into this easy pickled onion recipe that you can whip up in no time!
Why You’ll Love This Recipe
- Quick and Easy: These pickled onions are ready in just an hour and keep well for up to 3-4 weeks.
- Versatile: Add these pickled onions to a variety of dishes for a burst of flavor.
- Customizable: Adjust the heat level by adding more or fewer jalapeños or omitting them altogether.
- Low-Carb Friendly: Use a sugar-free sweetener like BochaSweet to keep this recipe low-carb and keto-friendly.
Quick Pickled Red Onions Recipe
Ingredients:
- 1 large red onion, thinly sliced (using a mandoline for even slices)
- 1-2 jalapeño peppers, thinly sliced (optional)
- 2 cloves garlic, smashed
- 1 bay leaf
- 2 tsp black peppercorns (or a mix of green and black peppercorns)
- 1 cup water
- 1 cup apple cider vinegar (or white wine vinegar)
- 1 tbsp sugar or sweetener (such as BochaSweet for a low-carb option)
- 1 tsp salt (preferably pink salt)
Instructions:
- Prepare the Vegetables:
- Thinly slice the red onion using a mandoline set to its thinnest setting. For the jalapeños, adjust the mandoline to a slightly thicker setting and slice them as desired.
- Place the sliced onions, jalapeños, smashed garlic cloves, bay leaf, and peppercorns into a clean mason jar.
- Make the Pickling Brine:
- In a small saucepan, combine the water, apple cider vinegar (or white wine vinegar), sweetener, and salt.
- Bring the mixture to a boil, stirring occasionally until the sweetener and salt have fully dissolved.
- Combine and Pickle:
- Carefully pour the hot pickling brine over the vegetables in the mason jar, ensuring the vegetables are fully submerged in the liquid.
- Seal the jar with the lid and allow it to cool to room temperature.
- Chill and Serve:
- Once the jar has cooled, refrigerate the pickled onions for at least 1 hour before serving. The longer they sit, the better the flavor!
- These pickled onions will last in the refrigerator for up to 3-4 weeks, making them a convenient and flavorful topping for various dishes.
How to Use Quick Pickled Onions
These tangy and slightly spicy pickled red onions with jalapeños are perfect for:
- Tacos: Add a punch of flavor to your favorite taco recipe.
- Burgers: Top off your burger with these onions for a tangy crunch.
- Salads: Toss them into your salad to enhance the flavor with a bit of acidity.
- Wraps and Sandwiches: Elevate your wraps and sandwiches with the fresh, zesty taste of pickled onions.
No matter how you use them, these pickled onions are sure to add an extra layer of flavor to your meal!
Final Thoughts
Quick pickled red onions are an easy and delicious way to bring bold flavor to your dishes without much effort. Whether you like them mild or with a spicy kick from jalapeños, this versatile recipe can be adapted to suit your taste. Plus, they’re low-carb and perfect for those on a keto diet when you use a sugar-free sweetener like BochaSweet.
Try this recipe today and keep a jar of these tangy pickled onions in your fridge for a quick and flavorful addition to any meal!
Quick Pickled Red Onions Recipe
Ingredients
- 1 large red onion thinly sliced (using a mandoline for even slices)
- 1-2 jalapeño peppers thinly sliced
- 2 cloves garlic smashed
- 1 bay leaf
- 2 tsp black peppercorns or a mix of green and black peppercorns
- 1 cup water
- 1 cup apple cider vinegar or white wine vinegar
- 1 tbsp sugar or sweetener such as BochaSweet for a low-carb option
- 1 tsp salt preferably pink salt
Instructions
Prepare the Vegetables:
- Thinly slice the red onion using a mandoline set to its thinnest setting. For the jalapeños, adjust the mandoline to a slightly thicker setting and slice them as desired.
- Place the sliced onions, jalapeños, smashed garlic cloves, bay leaf, and peppercorns into a clean mason jar.
Make the Pickling Brine:
- In a small saucepan, combine the water, apple cider vinegar (or white wine vinegar), sweetener, and salt.
- Bring the mixture to a boil, stirring occasionally until the sweetener and salt have fully dissolved.
Combine and Pickle:
- Carefully pour the hot pickling brine over the vegetables in the mason jar, ensuring the vegetables are fully submerged in the liquid.
- Seal the jar with the lid and allow it to cool to room temperature.
Chill and Serve:
- Once the jar has cooled, refrigerate the pickled onions for at least 1 hour before serving. The longer they sit, the better the flavor!
- These pickled onions will last in the refrigerator for up to 3-4 weeks, making them a convenient and flavorful topping for various dishes.
Video
@watchlolita Replying to @le_cafequeen Quick Pickled Red Onions 💜🧅 #pickledonions #picklesarelife #easyrecipe #quickpickle #purpleonions #pickles ♬ original sound – Lolita 🦋
