Pickled jalapeno peppers and red onion is a recipe that packs a punch. If you're someone who loves everything hot and spicy, this recipe is definitely for you. It's easy to make and it can bring great flavor to any meal.
Spice up any recipe with a handful of pickled jalapeno peppers and red onion! These fiery hot and spicy additions are the perfect way to give your dish a flavor-packed boost. Whether you use them as toppings for tacos or chopped into salsa, pickled jalapeno peppers and red onion will spice up any recipe. They also go great as additions to macaroni and cheese or even just as a snack on their own. For those looking for a little extra kick in their cooking, pickled jalapeno peppers and red onions are just the ticket!
Just how HOT is the Pickled Jalapeno Peppers & Red Onion recipe?
Pickled Jalapeno Peppers & Red Onion recipe is a combination of flavors that packs a punch! This recipe combines the heat of jalapenos and a hint of zesty flavor from red onions to create an interesting mix of heat and pungency. It will definitely bring the fire to any table. While the recipe is certainly on the spicy side, it can be easily adjusted by adding more or less jalapenos depending on how hot and spicy you would like it to be. For those who prefer their food with a milder kick, simply reduce or omit the jalapenos as desired. The recipe is sure to tantalize your taste buds with its perfect balance of heat and flavor.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 10 minutes + 1 hour rest time
Cook time: n/a
Serves: n/a
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- Just how HOT is the Pickled Jalapeno Peppers & Red Onion recipe?
- Ingredients needed to make the Pickled jalapeno peppers and red onion
- Instructions for making the Pickled jalapeno peppers and red onion
- Variations for the Pickled jalapeno peppers and red onion
- Storage
- Top tip
- Related
- Pairing
- Pickled Jalapeno Peppers & Red Onion,
Ingredients needed to make the Pickled jalapeno peppers and red onion
¾ c. white vinegar
¾ water
2 T. kosher salt
2 T. honey, preferably local
3-4 cloves fresh garlic, minced
1 medium red onion, sliced thin
5-6 jalapeno peppers, sliced into rounds, seeds removed
Instructions for making the Pickled jalapeno peppers and red onion
- Combine vinegar, water, salt, honey, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until honey is thoroughly dissolved. Remove from heat and set aside.
- Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.
Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately on top of Beef Chili or Tex Mex Chicken Tenders, or cover and store in the refrigerator for up to one week.
Variations for the Pickled jalapeno peppers and red onion
If you love the idea of Pickled Jalapeno Peppers & Red Onion, but find it too hot or spicy to handle, variations to this recipe can make the dish much more palatable. For those who prefer a milder version of the recipe, simply reducing the number of jalapenos used can give you just the right heat. Adding in additional vegetables like carrots or bell peppers will also change up the flavor profile and introduce some milder tastes. For those who prefer something even spicier, why not add in some cayenne pepper for an extra kick? With these variations to the classic Pickled Jalapeno Peppers & Red Onion recipe, you can cater it to whatever your preferences are!
Storage
Pickled jalapeno peppers and red onion are the perfect storage solution for kicking any recipe up a notch with some added heat and spice. The beautiful thing about these ingredients is that they can be stored in the fridge for up to two months -- ensuring you're always ready to throw them into a dish at any given moment. Plus, once they are made, they are incredibly versatile and convenient.You can add them to tacos, enchiladas, salads, quesadillas or even pizza - all while only using one ingredient! So no matter what meal you want to spice things up with, you know that the pickled jalapeno peppers and red onion have your back - along with added flavor!
Top tip
Making pickled jalapenos and red onion is a great way to add some extra heat and spice to your favorite dishes. To make the perfect pickled peppers, there are a few top tips you should bear in mind. Firstly, be sure to wear gloves when handling the peppers – they can get quite hot! Secondly, use apple cider vinegar with an acidity of at least 5%. Thirdly and most importantly, it's important to leave enough time for the peppers and onions to marinate – the longer the better! With these top tips in mind, you're sure to produce perfect pickled jalapenos and red onions that will add just the right kick to your homemade meals.
These tangy pickled jalapeños and red onions are the perfect punchy topping for tacos, sandwiches, and a platter of slow-cooked pork carnitas, where the acidity cuts through the savory pork.
Related
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Pairing
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Pickled Jalapeno Peppers & Red Onion,
- Total Time: 0 hours
- Yield: N/A
Description
Pickled jalapeno peppers and red onion is a recipe that packs a punch. If you're someone who loves everything hot and spicy, this recipe is definitely for you. It's easy to make and it can bring great flavor to any meal.
Ingredients
Ingredients:
¾ c. white vinegar
¾ water
2 T. kosher salt
2 T. honey, preferably local
3-4 cloves fresh garlic, minced
1 medium red onion, sliced thin
5-6 jalapeno peppers, sliced into rounds, seeds removed
Instructions
-
Combine vinegar, water, salt, honey, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until honey is thoroughly dissolved. Remove from heat and set aside.
-
Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.
Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately on top of Paleo Beef Chili or Tex Mex Chicken Tenders, or cover and store in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: N/A
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