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. <3

Difficulty: easy
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Ingredients

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

Instructions

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

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22 Comments

hijackedbytwins

March 30, 2017 at 6:14 pm Reply

Yum! I love all things pickled, these sound so good! Thank you for sharing with #CookBlogShare x
- Jhuls
  
  April 1, 2017 at 8:43 pm Reply
  
  It’s my pleasure. Glad you loved this one.
Smiling Notes

March 28, 2017 at 11:43 pm Reply

I’m planning to make pickled jalapenos this year. Thank you for sharing this post. This really helps. Pinned this to our Family Joy blog link up party board as well 🙂
- Jhuls
  
  April 4, 2017 at 4:53 pm Reply
  
  Thanks a lot for sharing! 🙂
Helen at the Lazy Gastronome

March 26, 2017 at 10:48 pm Reply

I have jalepenos in my fridge at all time!! Thanks for sharing on the What’s for Dinner link up~
- Jhuls
  
  April 4, 2017 at 4:54 pm Reply
  
  Yay! That’s exciting! I should stock up, too. 😀 Thanks, Helen. x
curryandvanilla

March 25, 2017 at 1:33 am Reply

Just bought a jar of pickled jalapenos.. but no more! You have inspired me to make my own 🙂 Thanks for sharing this simple recipe!
- Jhuls
  
  March 25, 2017 at 2:55 pm Reply
  
  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.
Lina

March 17, 2017 at 9:41 pm Reply

I love jalapenos! This is a lovely recipe!..btw I have sent you an email..do check it when you have time😊
- Jhuls
  
  March 18, 2017 at 10:14 pm Reply
  
  Glad you liked this recipe, Lina.
  I just have checked my email.😉
  - Lina
    
    March 18, 2017 at 10:25 pm Reply
    
    Thank you Jhuls 😊
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March 17, 2017 at 9:30 pm

The 5 Ingredient Challenge Result – Lin's Recipes
Laura @ Feast Wisely

March 16, 2017 at 8:15 am Reply

Hi Jhuls – lovely recipe and inspiring for me as I buy them in a jar from the Mexican section – not any more though after seeing your post!
- Jhuls
  
  March 18, 2017 at 10:15 pm Reply
  
  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.
Liz @ spades, spatulas, and spoons

March 14, 2017 at 11:03 pm Reply

Thank you for the recipe for home made pickled jalapeños, now I can easily make my own.
- Jhuls
  
  March 15, 2017 at 6:31 pm Reply
  
  Glad you liked it, Liz. 😘
Zeba@Food For The Soul

March 14, 2017 at 8:12 am Reply

Looks like we both had pickles on our minds this week Jhuls! Looks good 🙂
- Jhuls
  
  March 14, 2017 at 3:08 pm Reply
  
  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
Sarah James @ Tales From The Kitchen Shed

March 13, 2017 at 11:46 pm Reply

I love pickled Jalapenos, how lucky to pick a bag up. I’ve never tried to pickle them myself, thanks for bringing your recipe to Fiesta Friday 🙂
- Jhuls
  
  March 14, 2017 at 3:12 pm Reply
  
  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
ChgoJohn

March 13, 2017 at 10:46 pm Reply

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.
- Jhuls
  
  March 14, 2017 at 3:16 pm Reply
  
  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.