Spicy Pickled Red Onions

Author: Jessica Milnes

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Spicy Pickled Red Onions

Aaron loves pickled onions. He will literally grab a fork and eat them straight out of the jar!

I came home after being out of town recently and discovered that he had made himself a batch, and they were already gone. So while I had a big pile of purple onions from the garden sitting on my counter, I knew exactly what I needed to make.

I keep these pretty simple, but Aaron likes his with a little heat and plenty of that vinegar bite. I add fresh jalapeño, red pepper flakes, and peppercorns, then pour a simple vinegar brine over everything.

These are one of those little things that are so handy to keep in the refrigerator. Add them to hamburgers, tacos, salads, sandwiches, or just do what Aaron does and eat them right out of the jar.

Ingredients

• Red onions, thinly sliced, enough to tightly fill 4 pint jars
• 1 jalapeño, thinly sliced
• 1 teaspoon red pepper flakes per jar, or to taste
• Several whole black peppercorns per jar
• 3 cups white vinegar
• 3 cups hot water
• 3 tablespoons kosher salt
• 2 to 3 tablespoons granulated sugar

Instructions

1. Thinly slice the red onions and pack them into 4 clean pint jars.
2. Divide the sliced jalapeño between the jars.
3. Add approximately 1 teaspoon of red pepper flakes to each jar along with several whole black peppercorns.
4. Combine the white vinegar and hot water in a large bowl or measuring container.
5. Add the kosher salt and sugar and whisk until completely dissolved.
6. Carefully pour the brine over the onions, making sure the onions are completely covered.
7. If you prefer a stronger vinegar flavor like Aaron does, add a little additional vinegar to the jars as needed.
8. Place the lids on the jars and gently shake each jar to distribute the seasonings.
9. Refrigerate the pickled onions for approximately 24 hours before serving.
10. Keep refrigerated and use them on hamburgers, tacos, salads, sandwiches, or anywhere you want a tangy bite.

Notes

Aaron likes his pickled onions strong. He could practically eat an onion like an apple, so I don't do anything to take away that sharp onion flavor!

If you prefer a milder onion, you can briefly pour boiling water over your sliced onions in a colander before adding them to the jars. That will soften some of that sharp bite.

You can also make these as spicy or as mild as your family likes. Aaron loves the jalapeño and red pepper flakes, but those are easy to adjust.

For our batch, I only used 2 tablespoons of sugar because I wanted less sugar for the way we're eating right now. For a slightly sweeter, more balanced brine, use 3 tablespoons.

Food Safety Disclaimer

These are refrigerator pickled onions and are not shelf stable.

This recipe is intended to be stored in the refrigerator and is not a tested shelf-stable canning recipe. Do not store these jars at room temperature or process them for shelf-stable storage using these instructions.

Always use clean jars and utensils, keep the onions refrigerated, and discard the product if you notice signs of spoilage.

For tested home canning and food preservation information, refer to the National Center for Home Food Preservation.