Learn how to make quick pickled onions and jalapeños with this easy refrigerator recipe. Perfect for tacos, burgers, sandwiches, bowls, and more.
If there’s one condiment that can instantly make almost any meal taste brighter, it’s a jar of homemade pickled onion and jalapeños. They add just the right balance of tang, crunch, and heat, turning simple tacos, burgers, sandwiches, grain bowls, and salads into something much more exciting.
This recipe comes together in just a few minutes using pantry staples and keeps well in the refrigerator, making it an easy addition to your weekly meal prep. The red onions become beautifully pink as they pickle, while the jalapeños mellow slightly without losing their signature kick. Garlic and whole peppercorns round everything out with a little extra flavor that develops even more after a day in the fridge.
Whether you’re serving them on tacos, piling them onto pulled pork sandwiches, or adding a spoonful to avocado toast, you’ll find yourself reaching for this jar again and again.
For more condiment ideas, checkout my corn relish and chimichurri sauce.
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Ingredients for picked onion and jalapeños
This recipe uses simple ingredients that work together to create a perfectly balanced quick pickle.
- Red onion
- Jalapenon
- Garlic
- Black peppercorns
- White vinegar
- Granulated sugar
- Kosher salt
See recipe card for quantities.
Instructions
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Step 1: Pack the onion, jalapenos, garlic, and black peppercorns into the jar. Press everything down gently so the veggies fit snugly without getting crushed.
Step 2: Heat the vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt dissolve and the brine is very hot. Let the brine cool for about five minutes.
Step 3:Pour the warm brine over the veggies until everything is covered. Press the onions and jalapenos down gently with a spoon so they stay under the brine.
Step 4: Cool to room temp then cover and refrigerate for at least 1 hour before serving. For the best flavor, let it sit overnight.
Variation & Substitutions
- Swap the white vinegar for apple cider vinegar for a slightly milder, fruitier flavor.
- Use white onion instead of red onion if that’s what you have on hand, although red onions give the prettiest color.
- Replace the jalapeños with serrano peppers for extra heat.
- Want a milder pickle? Use fewer jalapeños or remove more of the seeds and membranes before slicing.
Equipment
Only a few kitchen essentials are all that’s needed for this recipe!
Storage
Store the pickled onions and jalapeños in a tightly sealed jar in the refrigerator for up to 2 weeks.
For the best quality, keep the vegetables mostly submerged in the brine and always use a clean fork when removing them from the jar. The flavor actually improves after the first day, making these an excellent make-ahead condiment.
Top Tip
Make an extra jar – you’ll be surprised how quickly these disappear!
FAQ
They’re incredibly versatile. Try them on tacos, nachos, burgers, hot dogs, sandwiches, grain bowls, rice bowls, salads, eggs, avocado toast, barbecue, or even charcuterie boards. They add brightness and crunch to almost any savory meal.
They’re ready in about an hour, but overnight is best. The onions soften, the flavors meld together, and the overall taste becomes much more balanced
Pickled Red Onion and Jalapeno
Ingredients
1 medium red onion, thinly sliced
3 medium jalapenos, thinly sliced into rings
3 cloves garlic, smashed
1 teaspoon black peppercorns
1 cup white vinegar
1 cup water
1 tablespoon granulated sugar
2 teaspoons kosher salt
Instructions
- Pack the onion, jalapenos, garlic, and black peppercorns into the jar. Press everything down gently so the veggies fit snugly without getting crushed.
- Heat the vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt dissolve and the brine is very hot. Let the brine cool for about five minutes.
- Pour the warm brine over the veggies until everything is covered. Press the onions and jalapenos down gently with a spoon so they stay under the brine.
- Cool the jar to room temp the cover and refrigerate for at least 1 hour before serving. For the best flavor, let it sit overnight.
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