Pickled Jalapeño Garlic Onions
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A Note from Feedfeed
These pickled jalapeño garlic onions are a punchy, spicy, and slightly sweet condiment that will instantly upgrade tacos, sandwiches, grain bowls, and more. With just a few pantry staples and 15 minutes of hands-on time, you’ll have a flavorful jar of pickled goodness ready to enjoy all week long.
Recipe Description
This easy refrigerator pickle recipe combines thinly sliced red onions with spicy jalapeño, slivered garlic, whole black peppercorns, and bay leaves, all steeped in a tangy cider vinegar brine. The result is a bold, zippy mix with a hint of heat and sweetness—perfect for topping burgers, salads, avocado toast, and everything in between. No canning required!
- Recipe Card
Recipe Card
ingredients
- 1 cup water
- 1 cup apple cider vinegar (or white vinegar)
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2–3 cups red onions, thinly sliced
- 2–3 garlic cloves, thinly sliced
- 1 jalapeño, thinly sliced
- 2 bay leaves
- 15 black peppercorns
Method
Step 1
In a small saucepan, combine the water, vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar and salt.
Step 2
In a large, clean mason jar, layer the sliced red onions, jalapeño, garlic, bay leaves, and peppercorns.
Step 3
Carefully pour the hot vinegar mixture over the onions and aromatics, ensuring everything is fully submerged. Use a spoon to press down any floating ingredients if needed.
Step 4
Let the jar cool at room temperature, then seal with a lid and refrigerate. The pickles will be flavorful within a few hours, but best after at least 24 hours. Keep refrigerated for up to 2 weeks.