Quick Pickled Red Onions with Jalapeños

5 from 3 votes

Quick Pickled Red Onions with Jalapeños

These Quick Pickled Red Onions with Jalapeños are crisp, colorful, and incredibly easy to make. A simple warm brine of white wine vinegar, lime juice, and seasonings transforms fresh onions and jalapeños into the perfect topping for tacos, burgers, sandwiches, salads, grain bowls, and more. They're ready in about 30 minutes but taste even better after a day in the refrigerator.

Prep Time5

Resting Time30

Course: Condiments

Cuisine: Mexican

Servings: pint

Calories: 18kcal

Author: Sally Humeniuk

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

Prepare the vegetables: Place the thinly sliced red onion and jalapeño rings in a clean glass jar or medium heatproof bowl.
1 small red onion, 2 jalapeno chiles
Make the brine: In a small saucepan, combine the white wine vinegar, lime juice, sugar, salt, black pepper, and water. Heat over medium-high heat, stirring until the sugar and salt dissolve. Bring just to a gentle boil, then remove from the heat.
1 cup white wine vinegar, 2 Tbsp lime juice, 1 Tbsp sugar, 1 tsp salt, ½ tsp black pepper, 1 cup water
Pour over the vegetables: Carefully pour the hot brine over the onions and jalapeños until they're completely submerged.
Cool and pickle: Let the onions cool to room temperature, then refrigerate for at least 30 minutes before serving. For the best flavor, refrigerate overnight. Store covered in the refrigerator for up to 2 to 3 weeks.

Notes

Slice the onions and jalapeños as thinly as possible for the quickest pickling and best texture.
A mandoline slicer makes quick work of the onions and creates even slices.
The onions become brighter in color and even more flavorful after a day in the refrigerator.
Keep the onions submerged in the brine for the best flavor and freshness.
For extra heat, leave the jalapeño seeds intact or add a few slices of habanero.
Use a splash of the leftover brine to dress shredded cabbage for an easy taco slaw or drizzle it over grain bowls and salads for extra flavor.

Nutrition