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Overhead shot of pickled red onions and jalapenos
Olga

Pickled Onions and Jalapeños

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Crisp pickled red onions and thinly sliced jalapeños are a staple in my fridge. They're soaked in red wine vinegar, lime juice, a hint of honey, and a pinch of salt.
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Prep Time 15 minutes
Cook Time 2 minutes
4 hours
Total Time 4 hours 17 minutes
Servings: 6 people
Course: Appetizer, Dinner, Lunch
Cuisine: Latin
Calories: 34
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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

Equipment

  • 1 Saucepan
  • 1 Cutting Board
  • 1 Pairing Knife
  • 1 Glass Container

Method
 

  1. Step One
    Mix 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.
  2. Step Two
    Using 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.
  3. Step Three
    Once 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.

Nutrition

Calories: 34kcal

Notes

Tip:
If you don't have raw honey, you can swap the honey for a tbsp of brown or white sugar.

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