Spicy Pickled Red Onions

Spicy Pickled Red Onions
When we go out for Mexican food in San Diego, and I mean REAL Mexican food (no chain restaurants), we are typically given a side of spicy pickled vegetables. They are often a combo of carrots, onions and peppers. We especially love the pickled onions so much that a burrito without spicy veggies feels naked.

It’s surprisingly easy to make your own and they last up to a week in the fridge.

You will need:

1 Red Onion

1 Jalapeno (leave the seeds if you love spice!)

3/4 Cup Apple Cider Vinegar

3/4 Cup Water

1 Tsp Yellow Mustard Seed

4-5 Cloves Garlic

1 Tsp Salt

2-3 Tsp Sugar based on preference

How to Prepare:

Slice the red onion and jalapeno up into to fine thin slices and put it in a bowl. Cut into pieces that YOU would enjoy on top of your food. (Preference decision here)

Dice up the garlic and add to bowl.

Put the vinegar, water, sugar, salt and mustard seed in a pot and bring to a boil. Turn off the heat quickly.

Pack some jars (about 2-3 small jars depending on the size of your onion) with your onion & jalapeno mixture.

Pour the hot vinegar mixture on top of each jar full of vegetables. Make sure there is enough liquid to cover the veggies on top.

Close with a lid and let it sit out for about an hour. You’ll see the onions start to turn bright pink after this time.

Put in the fridge and let it develop for at least another 2 hours.

It’s best if you can remember to do this in the morning and then you have awesome spicy pickled onions for your dinner!

This is a fun topping for a taco bar! The pickled onions will last up to two weeks in the refridgerator.


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