Spicy Pickled Red Onions add tangy crunch and a bright pink note to your tacos, enchiladas, and tostadas. Perfect for grilled burgers and steaks, the ultimate condiment to your meal.
What is in Spicy Pickled Red Onions
Red Onions: When choosing onions, look for dry, firm bulbs that feel heavy for their size. Avoid soft spots and green sprouts. You can store whole onions in a mesh-type bag or open basket for up to two months in a cool, dark, dry space.
Jalapeños: The older the pepper, and the more stress the plant has been under, the more white lines you'll see, and the hotter the pepper will be. The smoother the pepper, the younger, less stressed, and milder it is.
Mexican Oregano: You can always substitute regular oregano leaves for Mexican oregano leaves. It won't be quite as pungent, but it'll do the trick. ... Mexican oregano does add a citrus note to recipes as well, so you may wish to introduce that flavor by including a few pinches of ground coriander
Apple Cider Vinegar: White distilled vinegar gives clarity to pickled items and is inexpensive, but some people feel its taste is harsh; Apple cider vinegar can color pickled items brown and is more expensive, but some people prefer its flavor.
Salt: the salt used in pickling not only provides characteristic flavor but also is vital to safety and texture. In fermented foods, salt favors the growth of desirable bacteria while inhibiting the growth of others.
Sugar: Sweetener helps to make the food product more palatable by masking the tartness and sourness of the acidity.
Raw, cooked, or pickled, Red onions are the most nutritious and healthy of all onions. In addition to other vitamins and minerals, they are rich in vitamin B9 and folate AKA which can improve heart health. And for your digestive system, they are also packed with good probiotics and digestive enzymes.
My Latest Video - Pickled Red Onions
How to Make Pickled Red Onions with Jalapeños
- Thinly slice the onion and chile peppers. Place them inside a glass pickling jar. If you prefer, chile peppers can be optional.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Add Mexican oregano to liquid. Mix well so all of the ingredients are combined.
- Cover and place in the refrigerator for 4-6 hours before eating.
- The pickled onions can be stored for several weeks.
Storing Spicy Pickled Red Onions
Pickled red onions add a sweet & tangy pop of flavor to salads, sandwiches, burgers, and more! Once you make them, they'll keep in the fridge for up to 3 weeks.
