Paleo Pickled Jalapeno Peppers & Red Onion
These quick-pickled jalapeno peppers and onions are delicious on top of your favorite Mexican or Tex Mex dishes. They can also be enjoyed on their own, or in wraps, salads, or anywhere you want a little extra spice. For a nice twist, try the pickling liquid in place of plain vinegar in homemade vinaigrettes and marinades.
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Ingredients
- ¾ cup white vinegar
- ¾ water
- 2 tbsp kosher salt
- 2 tbsp honey preferably local
- 3-4 cloves fresh garlic minced
- 1 medium red onion sliced thin
- 5-6 jalapeno peppers sliced into rounds, seeds removed
Instructions
- Combine vinegar, water, salt, honey, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until honey is thoroughly dissolved. Remove from heat and set aside.
- Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.
- Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately on top of our Paleo Beef Chili or our Tex Mex Chicken Tenders, or cover and store in the refrigerator for up to one week.
Wear gloves when handling jalapeno peppers to prevent burning.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 60kcal (3%)Carbohydrates: 13g (4%)Protein: 1g (2%)Fat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 3492mg (152%)Potassium: 100mg (3%)Fiber: 1g (4%)Sugar: 11g (12%)Vitamin A: 189IU (4%)Vitamin C: 24mg (29%)Calcium: 18mg (2%)Iron: 0.2mg (1%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- small saucepan if you’re heating the brine
- Mason jar or other glass jar with lid
- Tongs for packing the vegetables
- Gloves optional, but helpful when slicing jalapeños
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