Pickled red onions with jalapeños are the perfect way to elevate a cheeseburger, pulled pork slider, or a grilled chicken sandwich at your next BBQ. They’re delicious in tuna and chicken salad and add a special touch to a tossed green salad too. If you aren’t a fan of spice, you can omit the jalapeños. However, if you’ve never tried jalapeños pickled, I highly recommend them.
Fresh from the garden.
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.
Pick a peck of pickled (red onions with) peppers.
Pickling is one of my favorite things to do in summer. Sure, pickling cucumbers is great, but I do it every year. Therefore, this summer 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. I promise, once you try them, you’re going to want to have them on everything.
Since the garden is brimming with jalapeños this year, I was inspired to try something I had never tried before. I decided to combine my love 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 (or without) jalapeños, your summer BBQs will never be the same again.
Pickled red onions with jalapeños are so quick and easy to make! 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
Since making these zesty and slightly spicy red onions the very first time, I haven't been able to get enough of them. They have become a staple in our refrigerator. They are the perfect addition to any burger, pulled pork slider, grilled chicken sandwich, and even tuna salad.
Ingredients
- 1 cup red wine vinegar
- 1 cup warm water
- 4 tablespoons sugar
- 4 teaspoons salt
- 1 red onion, thinly sliced
- 2 jalapeños, thinly sliced
- 1 teaspoon pickling spices (optional)
Instructions
- Mix the vinegar, water, sugar, and salt in a 32 ounce jar. Stir until dissolved. If adding pickling spices, add them at this time.
- Add onions and jalapeños to the jar. (I like to alternate them when putting them in the jar, so they distribute throughout the liquid.)
- Screw the lid onto the jar and shake it.
- Let the jar sit out for about 30 minutes on the counter. Then, refrigerate the jar until ready to use.
Notes
Enjoy these pickled red onions with jalapeños on burgers, pulled pork sliders, grilled chicken sandwiches, and even in tuna or chicken salad. (Just to name a few things!)
Keep them in the refrigerator for up to 3 months.
Would you share your pickeled blueberry recipe please? It Looked so beautiful!
You bet! I will be sharing the pickled blueberry recipe this week, Genie. It will be a double recipe, one for the pickled blueberries and one for a grilled corn salad to use them in. Perfect for summer…Stay tuned!
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