Spicy Pickled Onions
Quickly make these spicy pickled onions to top burritos, tacos, taco salad/burrito bowls, sandwiches, and so many other foods. They're bursting with flavor, come together quickly, and are a great way to use up leftover onions.
Servings 16 ounces
Equipment
- 16 oz Glass Jar or similar sized container with lid that seals
- Measuring cups and spoons
- Microwave safe cover for jar
- knife
- cutting board
Ingredients
- ½ cup water
- ½ cup white vinegar
- 1 Tablespoon granulated sugar
- 1 ½ teaspoon fine salt
- 1 medium red onion
- 1 jalapeno pepper
Instructions
- Add ½ cup water, ½ cup white vinegar, 1 Tablespoon sugar, 1 ½ teaspoon fine salt to a glass jar or microwave safe bowl. Cover with microwave safe cover and microwave for 60-90 seconds. Stir and cook until all sugar and salt dissolves.
- While liquid is heating, thinly slice red onion and jalapeno pepper.
- Add onion and pepper to liquid, press under liquid. Close lid, and refrigerate for at least 30 minutes, but for best results, refrigerate for 24 hours before enjoying these spicy pickled onions.
- Remove with a fork to keep onions and liquid clean. Can refrigerate in a sealed container for up to 3 weeks.
Video
Notes
- Substitute the red onions for other types of onions to make these spicy pickled onions. Use whatever onions you have on hand.
- Replace some of the white vinegar for apple cider vinegar for slightly less of a bite.
- Ways to adjust spiciness: Adjust how much jalapeno you add, remove center ribs and center endocarp that seeds are attached to cut down on spiciness, add additional peppers or red pepper flakes to make it spicier.
- Other great add-ins: garlic clove, pinch of red pepper flakes (a good option if you don't have a jalapeno), other types of peppers.