Paleo Pickled Jalapeno Peppers & Red Onion
10 minutes + 1 hour rest
About this Recipe
By: Linda Eads
Here is a different flavor profile from my olive-based condiments.
These quick-pickled jalapeno peppers and onions are delicious on top of your favorite dishes to spice them up. They can also be enjoyed on their own, or in wraps, salads, or anywhere you want a little extra spice.
For a nice twist, try the pickling liquid in place of plain vinegar in homemade vinaigrettes and marinades.
- ¾ C. white vinegar
- ¾ C. water
- 2 Tbs. kosher salt
- 2 Tbs. honey, preferably local
- 3-4 cloves fresh garlic, minced
- 1 medium red onion, sliced thin
- 5-6 jalapeno peppers, sliced into rounds, seeds removed
Wear gloves when handling jalapeno peppers to prevent burning.
Step by Step 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 chili or chicken.
Or cover and store in the refrigerator for up to one week.