Pickled Jalapenos & Onions
Homemade Pickled Jalapenos & Onions add a wonderful spicy, tangy flavor and crunchy texture to anything you add them to! These pickled peppers and onions are the perfect addition to your condiment bar for sandwiches, tacos, burgers, brats, and more!
Equipment
- sauce pan
Ingredients
- 9-11 jalapenos sliced into rings
- 1/2 white or yellow onion sliced
- 1.5 cups water
- 1.5 cups white vinegar (bottle should say 5% acidity)
- 2 garlic cloves
- 2 dried bay leaves
- 1 tbsp pickling/canning salt
- 1-2 tsp. black peppercorns optional
Instructions
- Bring water, vinegar, and pickling/canning salt to a boil in a small sauce pan. Once salt has dissolved, turn off heat. Pour the pickling liquid into a liquid measuring cup (to help prevent burns).
- Divide the jalapenos, garlic, and bay leaves equally in your two pickle jars. Also add the peppercorns if you're using them.
- Take slices of onion and push them down around the sides of the jar - this will help them stay down in the pickling liquid. Use as much onion as you desire.
- Pour the pickling brine over the jalapenos and onions. Let sit on counter until room temperature, then put lids on and store in refrigerator for 1-2 months.
Notes
To make the pickled jalapenos less spicy, remove the seeds and membranes first.
Tried this recipe?Let us know how it was!