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How To Make Pickled Jalapeno And Red Onions
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Pickled Jalapeño & Red Onions

Looking for a quick and easy way to add extra flavor to your nachos or tacos? Pickled Jalapeños and Red Onions are exactly what you need!
Course Vegetables
Cuisine Mexican/Tex-Mex
Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes
Servings 1
Calories 253kcal
Author Michelle Ordever

Equipment

Ingredients

  • ¾ cup white vinegar
  • ¾ water
  • 2 Tbsp kosher salt
  • 2 Tbsp honey
  • 4 cloves fresh garlic minced
  • 1 medium red onion sliced thin
  • 6 jalapeno peppers sliced into rounds, seeds removed

Instructions

  • Combine the vinegar, water, salt, honey, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until honey is thoroughly dissolved. Remove from heat and set aside.
  • Place the sliced onion and peppers in a glass jar with a tight-fitting lid.


    Red Onion and Jalapeno Slices in Jar
  • Pour the pickling solution over the contents of the jar to cover completely.


    Jar Topped with Pickling Solution
  • Leave to sit uncovered for at least one hour at room temperature. Enjoy immediately on top of Beef Chili, Tacos, or Tex Mex Chicken Tenders, or cover and store in the refrigerator for up to one week.

    How To Make Pickled Jalapeno And Red Onions

Notes

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

Nutrition

Serving: 1 | Calories: 253kcal | Carbohydrates: 56g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 7592mg | Fiber: 7g | Sugar: 43g