Pint Of Pickled Onions & Jalapeños Recipe

Peel and slice onion

Peel the red onion and slice crosswise into thin rings or half-moons about 1/8"–1/4" thick. Separate rings and set aside.

Prepare jalapeños

Wash jalapeños. For milder heat, remove stems and seeds and slice into 1/8"–1/4" rounds; for more heat, leave seeds. Wear gloves or wash hands thoroughly after handling.

Crush garlic

Crush the garlic cloves lightly with the flat of a knife and peel, then smash once so they release flavor but remain in whole-ish pieces.

In a small saucepan combine 2 cups white distilled vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 tablespoon kosher salt. Stir to dissolve.

Add the whole spices: 1 tsp black peppercorns, 1 tsp yellow mustard seeds, 1 tsp coriander seeds, 1 tsp dried oregano, and 1 bay leaf.

Place saucepan over medium heat and bring just to a simmer (do not boil vigorously). Once sugar and salt are dissolved and aromatics are fragrant, remove from heat.

Place the crushed garlic pieces into the bottom of the clean 1-pint jar.

Pack the sliced onion rings into the jar, pressing down to fit as much as possible without smashing. Tuck the sliced jalapeños between onion layers so peppers and onions are evenly distributed.

Pour the hot brine over the packed onions and jalapeños, leaving about 1/2" headspace. Use a spoon to press vegetables down so they are fully submerged under the brine; add a little extra water (up to 2 tbsp) if needed to cover.

Wipe the jar rim clean and seal with the lid. Let jar cool to room temperature on the counter (about 30–45 minutes).

Once cooled, refrigerate for at least 2 hours for a quick pickle. For best flavor and texture, refrigerate 24 hours before using. Pickled onions and jalapeños will keep in the refrigerator up to 3–4 weeks; always use a clean utensil to remove.

Serve chilled or at room temperature as a condiment with tacos, sandwiches, salads, grilled meats, or charcuterie. Optionally add a sprig of fresh cilantro or a squeeze of lime when serving.