Spicy Pickled Onions
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These spicy pickled onions are easy to make and provide heat and crunch in your favorite tacos and sandwiches. Once you make them once, you'll be adding these pretty pink pickled onions to anything and everything!
Servings: 10
Calories: 6kcal
Ingredients
- 1 red onion, sliced into ¼ inch half moons
- 1 jalapeño, sliced see notes about how to make these spicy pickled onions even spicier
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 bottle (16.75 fluid ounces or 500 milliliters) white wine vinegar see notes about substitutions
Instructions
- Slice the onion and jalapeño and put them in a lidded bowl.1 red onion, sliced into ¼ inch half moons, 1 jalapeño, sliced
- Add the salt and sugar. Then pour the vinegar over top of the onions until the onions are mostly covered. Don't worry if the onions are sticking out a little bit.1 teaspoon salt, 1 teaspoon granulated sugar, 1 bottle (16.75 fluid ounces or 500 milliliters) white wine vinegar
- Cover the bowl and place it in the refrigerator for at least 3 hours and ideally overnight.
- These spicy pickled onions will keep in the refrigerator for a couple weeks.
Notes
To make these spicy pickled red onions spicier, use a red hot chili pepper like a habanero.
To make these onions less spicy, use less than a whole pepper and do not include the seeds. You can taste the onions as they pickle and remove the pepper when they are spicy enough for your taste.
You can substitute another vinegar for the white wine vinegar, but this is a mild pickle. Apple cider vinegar or another strong vinegar will overwhelm the flavor of the red onions.
Nutrition
Calories: 6kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.001g | Sodium: 233mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.03mg