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Pickled Onions

Our go-to condiment for just about everything.
Keyword Condiment
Prep Time 10 minutes
Resting time 8 hours
Total Time 8 hours 10 minutes
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.