Pickled Onions & Jalapenos
Pickled onions and jalapenos are easy to make and are a perfect topping on tacos, burgers and grilled meats.
Pickled Onions & Jalapenos Cooking Tips:
If you’re in a rush omit the dried oregano, black pepper, cumin and chili flakes.
Can you make ahead?
Fridge: After pickled onions and jalapenos cools off, place in an airtight container in the fridge for 3 months max.
latest Recipe Video:
Try using a different type of onion (white, or yellow) for a different flavor.
what to serve with Pickled Onions & Jalapenos?
Pickled Onions and Jalapenos
- 1 cup water
- 1 large red onion sliced thin
- ¾ cup white vinegar
- ¾ cup red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon black pepper ground
- ¼ teaspoon cumin
- ¼ teaspoon chili flakes
- In a nonreactive saucepan bring water to a boil, add red onions and remove from heat, after 1 minute. Add vinegars, sugar, salt, bay leaf, oregano, black pepper, cumin, chili flakes. Bring to a boil for 3 minutes. Cover and let cool, in mixture. Place in glass jar or non-reactive bowl for one day before enjoying.
If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!