Pickled Red Onion & Pickled Jalapeño

Super fast and easy pickling recipes are a must for your kitchen.

Pickled Red Onion:

INGREDIENTS

2 small red onions
2 cups white vinegar
2 cups water
1/3 cup cane sugar
2 Tbsp sea salt

DIRECTIONS

Thinly slice the onions (I use a mandolin), and place in a ball jar (you may need 2 jars if they don’t all fit).

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside and cool to room temperature, then store the onions in the fridge.

Your pickled onions will be ready to eat once they're bright pink and tender; about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

Pickled Jalapeños:

INGREDIENTS

10 jalapeños, thinly sliced
2 whole garlic cloves, peeled
1 cup white distilled vinegar
1 cup water
⅓ cup cane sugar
1 Tbsp sea salt

DIRECTIONS

• Place jalapeño slices in a ball jar (you mat need 2 jars if they don’t all fit), and place a garlic clove in each jar.

• In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños.

• Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks