Everything You Need For Pickled Red Onions and Jalapenos
Crisp pickled red onions and thinly sliced jalapeños are a staple in my fridge. They’re soaked in a mixture of red wine vinegar, lime juice, a hint of honey, and a pinch of salt.
This is a simple and easy recipe that I love to make in batches and keep in the fridge. I love adding this pickled onion mixture to tuna salads, burgers, and as a side for this delicious carne asada plate.
How To Make This Easy Pickled Onion and Jalapeno Recipe
You don’t need anything fancy – just some easy-to-find ingredients.
- Red Onions – for extra crispness, flavor, and pop of color. If you have white or sweet onions in the pantry, that also works.
- Fresh jalapeño
- Red-wine Vinegar
- Filtered Water
- Fresh Lime Juice for tanginess. Fresh lime juice also works!
- Raw Honey – instead of sugar
- Salt for flavor.
See below for exact quantities and measurements.
- Combine water, vinegar, lime juice, honey, and salt in a small saucepan. Bring to a boil, remove from heat, and allow to cool (set aside).
- Thinly slice the onions like you would for fajitas. This step-by-step how to cut onions for fajitas is a simple guide.
- Then cut and scoop the seeds from the jalapeños if you prefer less heat. I love the heat and find that the vinegar, honey, and water dim the heat a bit, so I love to leave the seeds in for an extra kick.
- Once the vinegar and lime juice mixture has cooled, transfer it to a glass container and add the sliced onions and jalapeños. Note: Make sure they’re submerged.
- Honey is the perfect substitute for sugar in this pickling recipe as it adds that delicious honey flavor and all the added benefits that honey brings.
- Red onions are my absolute favorite for pickling they add such a beautiful pop of color and have the perfect amount of sweetness.
Store the pickled onions and jalapeños in an airtight glass container for up to 3-4 days. Try using a mason jar or glass food container. A glass or metal lid is preferable.
There are truly no limits to how many veggies you can pickle. I love adding radishes to this pickled onion mix, for a beautiful crunch on tacos and salads.
Other Ways to Enjoy Pickled Onions and Jalapeños
Add them to your favorite carne asada plate or tender & juicy costillas (pork spare ribs). The pickled veggies and onions complement the steak so well because they cut right through the fattiness of the steak.
Pickled Onions and Jalapeños
- 1 large Red Onion
- 1 Large Jalapeño
- ¾ cup Red Wine Vinegar
- ½ cup Freshly Squeezed Lime Juice
- ¼ cup Water
- 1 tbsp Raw Honey
- 1 tsp Salt
- Step OneMix the wet ingredients with the honey and salt in the saucepan and set to low heat. Allow it to come to a slight boil, remove from the heat, and set aside.
- Step TwoUsing a cutting board and paring knife, thinly slice the red onions and jalapeños. I love leaving the seeds in, but you can deseed the jalapeño for less heat.
- Step ThreeOnce the vinegar mixture has cooled, carefully transfer it to the glass container. Then add the sliced onion and jalapeño.Make sure the veggies are submerged in the pickling mixture.Seal it and place it in the refrigerator for at least 1 hr before serving.Enjoy the pickled onions on all of your favorite salads, steak bowls, and cream cheese, and everything bagel.