Spicy Pickled Onions Recipe
Spicy pickled onions are for those who think life is too short for bland condiments. These zippy flavor bombs pack a punch that elevates any dish from dull to daring. Whether you’re spicing up tacos, piling them on burgers, or throwing them on a salad, these onions will make your taste buds dance. With a quick brine infused with fiery spices, this recipe demands minimal effort for maximum flavor. Warning: they’re so good, you may find yourself eating them straight out of the jar. Hey, I won’t judge—just stock up on extra onions.
Spicy Pickled Onions Recipe
A bold and spicy pickled onion recipe that adds a fiery kick and irresistible tang to tacos, wraps, and sandwiches.
Ingredients
- 2 medium red onions thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1 teaspoon crushed red pepper flakes
- 1 garlic clove smashed
- Optional: 1 jalapeño sliced for extra heat
Instructions
- Slice the onions: Cut the onions into thin rings and place them in a mason jar along with garlic and jalapeño slices if using.
- Prepare the brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and red pepper flakes. Heat until sugar dissolves.
- Pour the brine: Carefully pour the hot brine over the onions until fully submerged.
- Cool and seal: Let the mixture cool to room temperature, then cover the jar and refrigerate for at least one hour.
- Serve: Use these spicy pickled onions to add heat and zest to tacos, grilled meats, or salads.
Notes
Nutritional Information (Per Serving):
- Calories: 25
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0g
- Vitamin C: 5%
- Potassium: 2%
- Folate: 2%
- Calcium: 1%
- Iron: 1%
Additional Notes/Tips:
- Heat Level: Adjust the amount of red pepper flakes and jalapeños to control the spice.
- Storage Tip: Keep refrigerated for up to two weeks.
- Serving Idea: Pile them on tacos, burritos, or even a loaded nacho platter.
