Spicy Pickled Red Onions and Peppers

pickled onions and jalapeños in a jar on a countertop

Spicy Pickled Red Onions and Peppers

These Spicy Pickled Red Onions are gonna set your taste buds on fire (in a good way) with Hot Honey and Fresh Jalapeños.

Course Condiment

Cuisine American

Keyword Pickled Onions

Prep Time 13

Cook Time 10

Pickling time 1

Servings

Calories 44kcal

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
1/4 cup Hot Honey
1/4 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

Notes

Serving Size About 2-3 Tbsp

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.

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

Do Not Freeze

Nutrition