Spicy Pickled Onions

A vibrant and zesty condiment that adds flavor and crunch to any meal, perfect for tacos, salads, and more.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 servings

Course: Condiment, Side Dish

Cuisine: American, Mexican

Calories: 25

For the pickling

2 cups red onion, thinly sliced These vibrant, crisp onions add a beautiful hue and a slightly sweet flavor.
1/2 medium red chili, thinly sliced Adjust the amount based on your heat preference.
2 tsp whole black peppercorns These aromatic peppercorns contribute a warm and mild spiciness.
1/2 cup apple cider vinegar Provides a tangy, slightly sweet base for the pickling liquid.
1/2 cup water Balances the vinegar for a more palatable pickling liquid.
2 tbsp sugar Adds a touch of sweetness and helps preserve the onions.
1/4 tsp sea salt Essential for enhancing flavors and aiding in the pickling process.

Preparation

Thinly slice the red onions and chili using a sharp knife or a mandoline for consistent slices.
In a wide-mouthed mason jar, pack in the sliced red onions, chili, and black peppercorns.

Pickling Liquid

In a small saucepan, combine apple cider vinegar, water, sea salt, and sugar.
Heat the mixture over medium heat, stirring until the sugar dissolves—do not let it boil.

Combine Ingredients

Carefully pour the hot vinegar mixture over the onions in the jar, ensuring all ingredients are covered.
Press the onions down if necessary to ensure they are fully submerged.

Storage

Let the jar cool on the countertop for 30-60 minutes.
Once cooled, transfer to a sealed container and refrigerate for at least a couple of hours before serving.

Store in the refrigerator for up to 2 weeks. Feel free to experiment with different spices or types of vinegar.