Pickled red onions are a great condiment for anything from a taco to a sandwich. I love having them in the fridge to add a bit of zip to any meal. This is a quick refrigerator pickle, so not shelf stable or a fermented pickle. They will keep for quite a while in the fridge and just get better with time.
- One red onion thinly sliced
- 1 tsp sugar
- 1 tsp salt
- ¼ cup white vinegar
- ¼ lemon juice from the jar is fine
- 1 jalapeno thinly sliced
- 6 black peppercorns
- 1-2 cloves of smashed garlic
In a microwave safe container mix all the sugar, salt, vinegar, and lemon juice, heat in the microwave just until hot. Stir until sugar and salt dissolve.
Pour the brine over the thinly sliced onion, pepper corns, hot peppers, and garlic. If you like spice feel free to add more jalapeño or switch it up and go with habanero or Fresno peppers. I like to store them in a mason jar.
Pickled onions only get better with time so feel free to make them in advance and store them in the fridge for a week or more. Don’t forget to fish out the peppercorns before you serve, someone could break a tooth.