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These Spicy Pickled Red Onions are gonna set your taste buds on fire (in a good way) with Hot Honey and Fresh Jalapeños.
If you don't keep a jar of these pickled onions in the fridge at all times you are missing out.
Why These Spicy Pickled Onions Are The Best.
- Spicy: If you like pickled onions but need that extra kick these are gonna be the ones for you. I use hot honey for sweetness and fresh jalapeños for extra spice.
- Cheap: This whole jar costs less than 5 bucks to make. if you bought this at the store it would cost 3 times as much.
- Easy: This whole recipe takes about 10 minutes to make. Boil the brine, slice the veggies and you are done.
- Gets better with time. As good as these spicy pickled onions are the first day, they get even better if the sit in the fridge for a few extra days.
Ingredient List
- Veggies: I use Red Onions, Jalapeños and Mini Bell Peppers
- Liquids: Apple Cider Vinegar, Hot Honey and Water
- Seasonings: Kosher Salt, Mustard Seed and Black Peppercorns
How to Make Pickled Red Onions and Peppers
- Add kosher salt, peppercorns, mustard seed, honey, vinegar and water to a pot and simmer. Stir occationally until salt has dissolved.
- Use a mandolin slicer to thinly slice the red onions, jalapeños, and mini bell peppers. Stuff the veggies into a container packing tightly.
- Pour the pickling liquid filling the container so that veggies are fully submerged.
- Refrigerate the pickled red onions and peppers for at least 8 hours but the pickled veggies are best after 24-48 hours in the fridge.
Helpful Tips
If you like a sweeter pickled onion feel free to add sugar along with the salt and dissolve in the liquid.
If you want these pickled veggies to be Keto Friendly replace the honey with 3-4 tablespoons of a sugar substitute. I like to use Brown Sugar Swerve
Use a Japanese mandolin to slice the onions they are a fantastic tool that every chef keeps in their arsenal. Use a cut glove to protect your fingers because these slicers are very dangerous even if you are experienced.
Even though these veggies are pickled they are NOT shelf stable and need to be refrigerated.
FAQ
Sure the color will be different and the flavor slightly milder and sweeter but both are tasty.
The only two tricks I know of that actually help is to refrigerate the red onions for 30 minutes. The second is to make sure you are using a sharp blade to slice the onions. The sharper the blade the less papers released into the air.
I have stored the pickled red onions in the fridge for over 2 months and they were still tasty. I do think they are best after 5 days and up to a month after pickling.
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Spicy Pickled Red Onions and Peppers
Equipment
- Large Mason Jar with lid
- Japanese Mandolin
- Cut Gloves
- 4 Quart Pot
Ingredients
- 3 Red Onions thinly sliced
- 3 Jalapenos thinly sliced
- 8 Mini Bell Peppers thinly sliced
Brine
- 2 cups Apple Cider Vinegar
- 1 cup Water
- ¼ cup Hot Honey
- ¼ cup Kosher Salt
- 2 tbsp Mustard Seeds
- 1 tbsp Black Peppercorns
Instructions
- Add all of the ingredients of the pickling brine to a sauce pot and simmer over low heat stirring occasionally until dissolved. set aside to cool down for 5 minutes.
- Using a mandolin thinly slice the red onions, mini bell peppers and jalapeños, Stuff into the cleaned mason jar packing in as much as possible. Leave 1 inch of space at the top of the jar.
- Pour the brine liquid into the mason jar filling so that all the veggies are submerged. Chill in the fridge for 24 hours.
- Spicy pickled red onions and peppers are best after a few days in the fridge but you can start enjoying after 5-6 hours
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