Pickled Onions and Jalapeños

Crisp pickled red onions and thinly sliced jalapeños are a staple in my fridge.
They're soaked in red wine vinegar, lime juice, a hint of honey, and a pinch of
salt.

Servings: 6 people

Author:

Prep Time
15 minutes

Cook Time
2 minutes

4 hours

Total Time
4 hours, 17 minutes

Course:

Dinner Lunch Appetizer

Cuisine:

Latin

Keywords:

Pickled Jalapenos pickled onions pickled onions and jalapenos pickled red onions

🧂 Ingredients

1 large Red Onion
1 Large Jalapeño
¾ cup Red Wine Vinegar
½ cup Freshly Squeezed Lime Juice
¼ cup Water
1 tbsp Raw Honey
1 tsp Salt

Instructions

1 Step One

Mix the wet ingredients with the honey and salt in the saucepan and set to low
heat. Allow it to come to a slight boil, remove from the heat, and set aside.
2 Step Two

Using a cutting board and paring knife, thinly slice the red onions and
jalapeños. I love leaving the seeds in, but you can deseed the jalapeño for less
heat.
3 Step Three

Once the vinegar mixture has cooled, carefully transfer it to the glass
container. Then add the sliced onion and jalapeño.

Make sure the veggies are submerged in the pickling mixture.

Seal it and place it in the refrigerator for at least 1 hr before serving.

Enjoy the pickled onions on all of your favorite salads, steak bowls, and cream
cheese, and everything bagel.

Nutrition Info

Name	Amount
Calories	34 kcal