Quickly make these spicy pickled onions to top burritos, tacos, taco salad/burrito bowls, sandwiches, and so many other foods. They’re bursting with flavor, come together quickly, and are a great way to use up leftover onions.
How will these onions make your life easier?
Pickling vegetables is a great way to add lots of flavor to a vegetable to make it more exciting to eat. This easy flavor adding preservation method makes life better AND easier.
Add these spicy pickled onions to dinner will add lots of flavor and excitement without much effort. Plus they last a few weeks, sealed, in the fridge so you don’t have to eat them quickly. BONUS: No canning equipment required.
What makes these pickled red onions so good?
How do I make this pickled onions recipe?
To start making your spicy pickled onions, add equal parts of white vinegar and water to a microwave safe glass jar/bowl, add sugar and salt. Cover with microwave safe lid, microwave for 60-90 seconds. Stir. Heat until sugar and salt have dissolved.
While your liquid is heating up, thinly slice 1 medium red onion, and ½-1 jalapeno pepper. Remove jalapeno center and seeds for less spicy, spicy pickled onions.
Once water/vinegar mixture is warmed, sugar and salt have been dissolved, add thinly sliced onions and jalapeno. Press under liquid. Seal jar and refrigerate until use.
Remove your spicy pickled onions with a fork to keep the liquid and onions clean.
I recommend refrigerating your spicy pickled onions for 24+ hours before enjoying, but you can eat them after just 30-60 minutes. They get better with time, and can be refrigerated for up to 3 weeks.
Recipes to add your onions to
Substitutions/Tips
- You can substitute the red onions for other types of onions to make these spicy pickled onions. The red onion has a nice sweet flavor and turns a really pretty pink color. But you can use whatever onions you have on hand.
- You can use ½ white vinegar and ½ apple cider vinegar (ACV), or even swap a Tablespoon of white vinegar for ACV for slightly less of a bite.
- Ways to adjust spiciness: Adjust how much jalapeno you add, remove center ribs and center endocarp that seeds are attached to cut down on spiciness, add additional peppers or red pepper flakes to make it spicier.
- Omit the jalapeno peppers for regular pickled onions.
- Other great add-ins: clove of garlic, pinch of red pepper flakes (a good option if you don’t have a jalapeno), other types of peppers.
FAQ
Pickled onions and spicy pickled onions, like this recipe are easy. The basic recipe is to dissolve sugar and salt in a vinegar/water mixture. Thinly slice your onions and add them to the pickling liquid you made. Make sure they’re submerged.
Refrigerate for at least 30 minutes, but they’re better after sitting for longer. They’ll last a couple weeks, especially if you use a clean fork to remove them from the pickling liquid.
Instead of worrying about the health benefits of particular foods, I recommend eating a variety of foods and getting creative with nutrient packed fruits and vegetables. Pickled onions are great because they add a lot of flavor to a dish!
What can I make with leftover ingredients?
Did you make these spicy pickled onions? Leave me a comment & rating to share how they turned out!
Spicy Pickled Onions
Equipment
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16 oz Glass Jar or similar sized container with lid that seals
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Measuring cups and spoons
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Microwave safe cover for jar
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knife
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cutting board
Ingredients
- ½ cup water
- ½ cup white vinegar
- 1 Tablespoon granulated sugar
- 1 ½ teaspoon fine salt
- 1 medium red onion
- 1 jalapeno pepper
Instructions
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Add ½ cup water, ½ cup white vinegar, 1 Tablespoon sugar, 1 ½ teaspoon fine salt to a glass jar or microwave safe bowl. Cover with microwave safe cover and microwave for 60-90 seconds. Stir and cook until all sugar and salt dissolves.
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While liquid is heating, thinly slice red onion and jalapeno pepper.
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Add onion and pepper to liquid, press under liquid. Close lid, and refrigerate for at least 30 minutes, but for best results, refrigerate for 24 hours before enjoying these spicy pickled onions.
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Remove with a fork to keep onions and liquid clean. Can refrigerate in a sealed container for up to 3 weeks.
Notes
- Substitute the red onions for other types of onions to make these spicy pickled onions. Use whatever onions you have on hand.
- Replace some of the white vinegar for apple cider vinegar for slightly less of a bite.
- Ways to adjust spiciness: Adjust how much jalapeno you add, remove center ribs and center endocarp that seeds are attached to cut down on spiciness, add additional peppers or red pepper flakes to make it spicier.
- Other great add-ins: garlic clove, pinch of red pepper flakes (a good option if you don’t have a jalapeno), other types of peppers.
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