Name: Pickled Onions
Prep time: 10 min
Total time: 490 min
Ingredients: 1 Red Onion (Halved and sliced thin); 2 medium Jalapeño Peppers (Stemmed and sliced into thin rings); 1 cup White Wine Vinegar; 2 tbsp Lime Juice; 1 tbsp Sugar; tsp Kosher Salt

Pickled Onions

Our go-to condiment for just about everything.

Keyword Condiment

Prep Time 10

Resting time 8

Total Time 8 10

Cost $5

Equipment

1 Canning Jar — large enough to hold 1 large onion and 2 cups of liquid.
1 Small Saucepan

Ingredients

1 Red Onion Halved and sliced thin
2 medium Jalapeño Peppers Stemmed and sliced into thin rings
1 cup White Wine Vinegar
2 tbsp Lime Juice
1 tbsp Sugar
tsp Kosher Salt

Instructions

Slice onion in half going from pole to pole then thinly slice each half into thin strips with the grain. Add to canning jar.
Slice jalapeños. Add jalapeños to canning jar.
In small sauce pan, bring white wine vinegar, lime juice, sugar, and salt to a boil until sugar and salt have dissolved, stirring occasionally.
Pour vinegar mixture over onion and jalapeño mixture and let cool for at least 30 minutes.
Cover and refrigerate.

Notes

I did not think adding jalapeños to pickled onions would make such a difference. It does not change how spicy or how much heat the pickled onions will have, but the jalapeños add a balance to the onions. Great for tacos, pulled pork, and steak sandwiches. Our latest is adding as a filling for grilled cheese.