5 from 3 votes
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!
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
Servings:
2
16oz jars
Course:
Snacks
Cuisine:
Mexican
Ingredients
- 9-11 jalapeños sliced into rings
- 1/2 white onion sliced, or yellow onion
- 1.5 cups water
- 1.5 cups white vinegar (bottle should say 5% acidity)
- 2 garlic cloves
- 2 bay leaves dried
- 1 tbsp pickling 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.
Cup of Yum
Notes
- To make the pickled jalapenos less spicy, remove the seeds and membranes first.