Spicy Pickled Onions

Ingredients

red onion, sliced into ¼ inch half moons
jalapeño, sliced see notes about how to make these spicy pickled onions even spicier
teaspoon salt
teaspoon granulated sugar
bottle (16.75 fluid ounces or 500 milliliters) white wine vinegar see notes about substitutions
red onion, sliced into ¼ inch half moons,
jalapeño, sliced
teaspoon salt,
teaspoon granulated sugar,
bottle (16.75 fluid ounces or 500 milliliters) white wine vinegar

Directions

Slice the onion and jalapeño and put them in a lidded bowl.
Add the salt and sugar. Then pour the vinegar over top of the onions until the onions are mostly covered. Don't worry if the onions are sticking out a little bit.
Cover the bowl and place it in the refrigerator for at least 3 hours and ideally overnight.
These spicy pickled onions will keep in the refrigerator for a couple weeks.

Notes

To make these spicy pickled red onions spicier, use a red hot chili pepper like a habanero.

To make these onions less spicy, use less than a whole pepper and do not include the seeds. You can taste the onions as they pickle and remove the pepper when they are spicy enough for your taste.

You can substitute another vinegar for the white wine vinegar, but this is a mild pickle. Apple cider vinegar or another strong vinegar will overwhelm the flavor of the red onions.

Nutrition