Name: Pickled Onions and Jalapeños
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Yield: 12 servings
Cuisine: Mexican cuisine
Ingredients: 2 medium red onions, peeled and thinly sliced into ⅛ inch half-moons; 4 jalapeños, thinly sliced into rings (seeded for less heat, optional); 1 cup apple cider vinegar; 1 cup water; 2 tablespoons sugar; 2 teaspoons kosher salt; 2 cloves garlic, smashed; 1 teaspoon whole black peppercorns; ½ teaspoon dried oregano; 1 bay leaf (optional)

Absolutely dreamy, tangy, and just the right amount of fiery, these Pickled Onions and Jalapeños will wake up everything you put them on. Think crisp, ruby onion ribbons and snappy green chiles swimming in a bright, garlicky brine.

This is the must-try topper you can make in minutes. No special equipment, no canning, just heat the brine, pour, and let the fridge do the rest. They are a weeknight taco night upgrade and a secret-weapon garnish for bowls, burgers, and salads.

I first fell in love with them at a tiny taco stand and have been tweaking the balance of vinegar, salt, and sweetness ever since. This version nails that perfect tangy-crunchy-slightly-sweet magic.

Delicious Pickled Onions and Jalapeños recipe

Why You'll Love This Recipe

Transforms every bite: Adds bright acidity, crunch, and a gentle kick that turns simple meals into craveable keepers.
Ridiculously easy: 10 minutes on the stove, no canning required, and the fridge does the rest.
Flexible heat level: Control the spice by seeding jalapeños or swapping in hotter chiles.
Meal-prep friendly: Keeps for weeks, so you always have a flavor booster ready to go.

Key Ingredients for Pickled Onions and Jalapeños

See recipe card below for full list of measurements, ingredients, and instructions.

Red Onions

These bring the signature rosy hue and sweet, crisp bite that balances the vinegar and heat. Choose firm onions with tight skins and slice them thinly for quick pickling and even texture. Yellow or white onions work in a pinch and will taste a bit sharper. If you prefer a milder onion, soak slices in ice water for 10 minutes before packing.

Jalapeños

Fresh jalapeños add grassy heat and a satisfying crunch. Look for smooth, glossy peppers without soft spots. Slice them into thin rings. For less heat, remove seeds and membranes; for more, keep them intact or try serranos. If you prefer mild heat, use Fresno chiles or even poblanos for a gentler kick.

Vinegar

Vinegar provides the bright tang that defines these pickles. Apple cider vinegar gives a round, lightly fruity acidity, while distilled white vinegar is sharper and cleaner. Either is excellent. You can also mix them 50-50. Rice vinegar works in a pinch for a softer profile. Avoid aged vinegars like balsamic, which will overpower.

Sugar and Kosher Salt

A touch of sugar smooths the acidity and helps the color pop, while salt seasons and draws moisture for crisp texture. Use kosher salt for consistent measuring. You can reduce the sugar for a tarter bite or swap in honey or agave for a subtle floral note. If using table salt, reduce the amount slightly since it is finer.

Garlic and Whole Spices

Smashed garlic cloves, black peppercorns, and a pinch of dried oregano layer in savory depth without stealing the spotlight. Feel free to add bay leaf, coriander seeds, or a few cumin seeds for a Tex-Mex vibe. Skip the spices if you want a super clean, classic pickle.

Pickled Onions and Jalapeños cooking process

Instructions for Pickled Onions and Jalapeños

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Veg

Slice the onions into thin half-moons and the jalapeños into rings. If you want a milder batch, remove the seeds and membranes from the jalapeños. Pack the onions and jalapeños into a clean 1-quart jar or two pint jars, leaving about ½ inch at the top.

Make the Brine

In a small saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, oregano, and bay leaf. Bring to a simmer over medium heat, stirring to dissolve the sugar and salt, about 2 to 3 minutes. Once dissolved and steaming, remove from heat.

Pour and Submerge

Carefully pour the hot brine over the onions and jalapeños until fully covered. Use a clean spoon to press the vegetables down so they are submerged. If needed, top with a bit more hot water to cover by a smidge.

Cool, Then Chill

Let the jar stand uncovered at room temperature for 20 to 30 minutes to cool slightly. Seal and refrigerate for at least 30 minutes for a quick pickle. For best flavor and vivid color, wait 2 to 4 hours. The onions will turn delightfully pink as they rest.

Taste and Adjust

Before serving, taste and adjust: if you want a touch sweeter, add a pinch of sugar to the brine; for more tang, splash in a teaspoon of vinegar. Keep everything submerged to maintain crispness.

Recipe Variations

Extra Spicy

Leave the jalapeño seeds and membranes intact, or swap in serranos for more heat. For real fire, add a sliced habanero. Balance with an extra teaspoon of sugar if needed.

Citrus Twist

Add 2 to 3 strips of orange or lime zest to the brine and replace 2 tablespoons of water with fresh lime juice. The citrus oils add an aromatic, taco-stand vibe.

Herb Lovers

Swap oregano for 1 teaspoon dried thyme or add a handful of fresh cilantro stems to the jar. Dill seeds also bring a fresh, deli-style note that pairs well with burgers.

No Refined Sugar

Replace the sugar with 1 to 2 tablespoons honey or agave. The flavor will be slightly more rounded and floral. Start with less, taste, and adjust.

All Onion or All Jalapeño

Prefer a single star ingredient? Use 3 large red onions for a milder, versatile pickle or 8 to 10 jalapeños for a spicy condiment that is perfect on nachos and eggs.

Serving Suggestions

Pile these on carne asada or grilled chicken tacos, tuck them into pulled pork sandwiches, spoon over grain bowls with black beans and avocado, or scatter on nachos and breakfast eggs. They also brighten salads, burgers, and grilled fish. Finish with fresh cilantro, a squeeze of lime, and a sprinkle of flaky salt to make flavors pop.

Storage and Reheating

Store refrigerated in a sealed jar for up to 3 weeks. Always keep the vegetables submerged in brine to stay crisp and safe. There is no need to reheat; serve straight from the fridge. This is a quick refrigerator pickle and is not intended for water-bath canning. Freezing is not recommended, as it softens the vegetables.

Frequently Asked Questions About Pickled Onions and Jalapeños (FAQ)

Q: How soon can I eat them after making?

A: They are tasty after 30 minutes, but the flavor and color shine after 2 to 4 hours. By the next day, they are at peak balance.

Q: Can I use white vinegar instead of apple cider vinegar?

A: Yes. Distilled white vinegar gives a cleaner, sharper tang. You can also do a 50-50 mix for the best of both worlds.

Q: How do I make them less spicy?

A: Seed and devein the jalapeños, or use fewer peppers. You can also replace some jalapeños with mild Fresno chiles or bell pepper strips.

Q: Can I reuse the brine?

A: For best quality and safety, make a fresh batch. The brine dilutes and softens over time as it draws moisture from the vegetables.

Bright, bold, and unbelievably easy, these Pickled Onions and Jalapeños are the flavor booster your fridge needs. Give them a try, then come back to leave a rating and a comment so others can find and love this recipe too.