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.