Pickled Jalapeños and Onions

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! 😀


I am glad that Fiesta Friday #162 is still on, so I could share this one with Angie, Liz, Sarah and with all of you. Thanks to Angie and to our lovely co-hosts. ❤

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


  1. Prepare an 8oz air-tight and well-cleaned/sterilized jar.
  2. Sliced jalapeño peppers thinly, about ¼ cm each. Rinse and place in a strainer to drain liquid.
  3. 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.
  4. Transfer the pickled jalapeños and onions to the prepared jar.
  5. Cover and leave to reach room temperature and keep in the fridge.
  6. Enjoy with salads, sandwiches, burgers… and many more!

Source Recipe:  Pickled Jalapenos by Peanut Butter and Peppers


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22 thoughts on “Pickled Jalapeños and Onions

  1. Just bought a jar of pickled jalapenos.. but no more! You have inspired me to make my own 🙂 Thanks for sharing this simple recipe!

    1. The ones I got were all salty or too spicy. I love how this tastes – not overly spicy, sweet nor salty. Perfect balance of everything! Thanks for stopping by.

    1. I always find store-bought pickles very salty. I don’t know – that’s the case every time I buy a bottle. Glad you liked this one, Laura. Let me know how it goes for you.

    1. I love pickles – they are just so good. I don’t like much the ones you can buy from the store as most of them are too salty. Glad that we are thinking of the same thing this week. 😀 Thanks for the visit, Zeba. x

    1. I have tried pickled something that’s color pink (haha, I forgot what was that) and I loved it. From that moment, I told myself I am going to do it. Now, it’s not the pink one, but green and spicy and it’s delicious! 😀 Thanks for co-hosting, Sarah! x

  2. I love pickled jalapeños. Nachos just aren’t good without them. I pickle them, too, although I’ve never thought to add some onion to the jars. I usually pickle them by themselves. I’ll be mixing them up this year. Thanks for the inspiration.

    1. Now, you remind me that I haven’t eaten nachos for a long time. I always get cheese and salsa. Hmm, have I tried with pickled jalapeños? I cannot remember. Whaaaat? I know, John. I need to request to that next time. Thanks! 😀

      The onions add little sweetness, too. I love spicy and sweet – so this is perfect for me. 🙂 Thanks for stopping by.

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