Pickled Red Onion (or Jalapeños)

Prep Time: 10 minutes, Cooking Time: 5 minutes

Serves: 20

Ingredients

  • 1 cup white vinegar (or Apple Cider Vinegar)
  • 1/2 cup water
  • 1 Tbsp. kosher salt
  • 2 Tbsp. granulated sugar
  • 1 Large Red Onion (or 5 medium jalapeños)

Garlic Chile Crunch

From $14.99
From $14.99

Black Malabar Peppercorns

From $6.95
From $6.95

Coriander Seeds

From $7.35
From $7.35

Nothing elevates taco and tostada night like home-crafted pickled red onions and jalapeños! Tangy, sweet, and crunchy compliments the fatty richness of chicken, pork, or beef tacos.

  1. Thoroughly wash chile, onion, and container.
  2. Slice onion or chiles. I like them about 1/8 inch thick.
  3. Put red onion or chiles in a resealable container like a mason jar.
  4. Bring vinegar, water, salt and sugar to a boil. Sugar should be dissolved.
  5. Pour solution into container of red onions or chiles. Make sure the red onion or chiles are completely submerged.
  6. With the lid off, let come to room temp.
  7. Seal and refrigerate for two hours.

Tips & Tricks
  • Add spices! I tried Garlic Chile Crunch in red onions for a little zip. Black peppercorns, coriander seeds, and szechuan peppercorns all make wonderful additions.