Pickled Red Onions
Pickled red onions with jalapeños are the perfect way to elevate a cheeseburger, pulled pork slider, grilled chicken sandwich, or tuna salad at your next BBQ or picnic.
The garden has taken off and we have a bumper crop of jalapeños. Of course, I thought about making some jalapeño poppers, they’re always delicious. Jalapeños are wonderful in Mexican food too. This season though I was itching to come up with a new way to use the bountiful amount of jalapeños from the garden.
One of my favorite things to do in Summer is pickle. Sure, pickling cucumbers is great, but I do it every year. This season I wanted to try something different. Have you ever tried pickled onions? They are amazing! They elevate a burger, a taco, a salad, and pretty much anything else you put them on. Pickled onions add a tart and acidic flavor to so many dishes.
With the overwhelming amount of jalapeños we harvested, I decided to try something I never had tried before. I wanted to combine my move for pickled onions with my love for jalapeños. The result was nothing short of outstanding!
Elevate your next Summer BBQ with Pickled Red Onions.
After making your first jar of pickled red onions with jalapeños your Summer BBQs will never be the same again.
My Pickled Red Onion with Jalapeños is such a quick and easy recipe! I love having at least one jar in the fridge all summer long. Whether it’s burger night, a barbecue pulled pork slider supper, or some tuna salad for lunch these pickled red onions will zest up your meal more than you can imagine.
I hope you love them as much as we do here on the farm!
If you are looking for more unique and delicious pickling recipes, you may want to check out:
Grilled Corn Summer Salad with Pickled Blueberries
Pickled Red Onions
- 1 cup red wine vinegar
- 1 cup warm water
- 4 tablespoons sugar
- 4 teaspoons salt
- 1 red onion, thinly sliced
- 2 jalapeños, thinly sliced
- Mix the vinegar, water, sugar, and salt in a jar. Stir until dissolved.
- Add onions and jalapeños to jar.
- Let sit out for 30 minutes. cover and refrigerate until ready to use.
- Enjoy these pickled red onions with jalapeños on burgers, pulled pork sliders, grilled chicken sandwiches, and even in tuna salad. (Just to name a few things!)
Fantastic! I am a sucker for anything pickled. Love the bite of vinegar acid, something that makes my taste buds do the happy dance. My SIL makes a tomato (gotta have lucious home grown tomatoes or heirloom tomatoes), and onion salad and the first time she made it and everyone had finished eating, I was in a corner gobbling up what was left of the salad. Yes, it was THAT good. Your recipe is going to rival my SIL's. I think we need both! Thanks for sharing!