Easy to make pickled jalapeños and onions that’s excellent with salads, sandwiches, wraps, burgers, etc. Cut the sugar and it’s whole-30.
The usual scene when I see something beautiful at the grocery store? Take a bag or two and leave without even thinking what do I do with it.
I don’t usually see individual jalapeños. So when I saw one, I took a bag. I happily took the bag at the counter, not thinking what to do with it. I was on my second week of Whole-30 that time and I just couldn’t make the melty, delicious jalapeño poppers! Ugh!
So before the jalapeños turned wrinkly and oldie, I made pickled jalapeños and onions joined in. I must admit that I did put sugar in this one and ate with my meals. So, so good – good balance between sweet and tangy. Ahhh… I could eat this whole thing! 😛 I know, I know. Sugar is not a good friend of whole-30, but it’s just ½ tbsp sugar and I will not literally eat the whole thing once – it will not affect my diet (at least that’s what I said to myself). 😛 Don’t be like me! 😀
Pickled Jalapeños and Onions
- 6-8 jalapeño peppers
- ¼ cup onions, sliced
- ½ cup white vinegar
- ½ cup filtered water
- ½ tbsp salt
- ½ tbsp white sugar (remove if Whole-30)
- 1 clove garlic, sliced
- Prepare an 8oz air-tight and well-cleaned/sterilized jar.
- Sliced jalapeño peppers thinly, about ¼ cm each. Rinse and place in a strainer to drain liquid.
- In a pot with medium heat, add vinegar, water, salt, sugar (if using) and garlic. Let the liquid boil and add in sliced jalapeños and sliced onion. Turn off the heat and push the jalapeños and onions down. Cover and leave for 15 minutes.
- Transfer the pickled jalapeños and onions to the prepared jar.
- Cover and leave to reach room temperature and keep in the fridge.
- Enjoy with salads, sandwiches, burgers… and many more!
Source Recipe: Pickled Jalapenos by Peanut Butter and Peppers