Pickled Red Onions
These Quick Pickled Red Onions and Jalapeños add bright, tangy flavor and a gorgeous pop of color to everything from tacos and burgers to salads, grain bowls, and breakfast dishes. With just a few simple ingredients and a fast pour-over brine, they come together in minutes and keep well in the fridge for easy meals all week. This is the kind of effortless condiment that instantly elevates anything you serve.
Servings: 6
Calories: 18kcal
Ingredients
- 1 small red onion halved and sliced thin
- 2 jalapeno chiles stemmed and sliced into thin rings
- 1 cup white wine vinegar
- 2 Tbsp lime juice
- 1 Tbsp sugar
- 1 tsp salt
- ½ tsp black pepper
- 1 cup water
Instructions
- Combine 1 sliced onion and 2 sliced jalapeños in a medium bowl.1 small red onion, 2 jalapeno chiles
- Heat a small saucepan over medium high heat and add vinegar, lime juice, sugar, salt, and black pepper. Add one cup water. Bring to boil and then pour vinegar mixture over onion mixture. Let sit for at least 30 minutes, or refrigerate for up to 5 days.1 cup white wine vinegar, 2 Tbsp lime juice, 1 Tbsp sugar, 1 tsp salt, ½ tsp black pepper, 1 cup water
Notes
Notes & Tips
- Slice everything as thinly as possible for the fastest absorption and best crunch.
- Taste the brine before pouring. If you like it sweeter or tangier, adjust the sugar or vinegar to your preference.
- For extra heat, add a second jalapeño or a few slices of habanero.
- For taco night, use a splash of the pickling liquid to dress shredded cabbage—it makes a quick, fresh slaw that pairs perfectly with fish or shrimp tacos.
Nutrition
Serving: 0.25cup | Calories: 18kcal | Carbohydrates: 2g | Sodium: 391mg | Potassium: 27mg | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 7.3mg | Calcium: 2mg | Iron: 0.2mg