These pickled jalapeno peppers and red onion recipe is a quick and easy recipe for tasty small batch refrigerator pickles!
Are you looking for a spicy, tangy side dish that is also healthy?
This Paleo Pickled Jalapeno Peppers & Red Onion recipe will give your taste buds the kick they need without all of the added sugar and preservatives. It’s perfect to enjoy with your favorite dishes like tacos or pulled pork!
With this simple pickling process anyone can make their own delicious condiments at home without all the high sugar content found in store bought pickles.
This blog post will teach you how to make pickles at home with simple ingredients and instructions that are easy-to-follow. So let’s get started!
How to Store Refrigerator Pickles
Refrigerator pickles are easy to make, delicious, and they store well in the fridge.
Here are some tips to help you store your refrigerator pickles so they stay crunchy, crisp, and ready for snacking.
Refrigerator pickles should be stored in the coldest part of the fridge–usually right below or on top of the freezer.
Make sure to store the pickles in a tightly sealed container, preferably glass. If you’ve used Mason canning jars with plastic lids, be sure to store them standing upright.
If you decide to make a larger batch of pickles you can process them in a water bath for longer term cold storage outside of the fridge. Check out this comprehensive post that outlines the canning process for pickles.
About the Ingredients for Pickled Jalapeno Peppers & Red Onion
Vinegar – Distilled white vinegar will result in the best flavour but apple cider vinegar can work too if that is all you have on hand.
Water – Just plain old tap water.
Salt – Canning salt will result in a clearer brine, you can also use kosher salt if you don’t mind a cloudier brine.
Honey – You can also swap in granulated sugar or the sugar substitute of your choice. This creates a fuller flavour profile, and not enough added to make sweet pickles.
Garlic – You can omit if desired but the garlic adds loads of flavour.
Red Onion – You can also use sweet or white onions if you prefer. Even shallots or pearl onions would be nice.
Jalapeno Peppers – The fresher you can get your jalapenos the better and more crisp your results will be. Wear gloves when handling jalapeno peppers to prevent burning.
Looking for More Recipes for Preserves?
Check out some of my recipes for homemade preserves:
Garden fresh, this Easy Roasted Jalapeño Salsa Verde Recipe is a delicious summer appetizer that you can can for later or enjoy immediately!
This easy homemade Vanilla Fig Jam is perfect spread all over buttery toast or used in your favourite recipe calling for fig preserves.
This flavourful Homemade Dark Cherry BBQ sauce combines the natural sweetness of cherries with the warmth of ginger, cinnamon, & rosemary.
How to Make Paleo Pickled Jalapeno Peppers & Red Onion
Yields: 1/2 Pint | Prep time: 10 Mins | Cook time: 5 Mins
¾ c. white vinegar
2 T. Canning salt
2 T. honey, preferably local
3-4 cloves fresh garlic, minced
1 medium red onion, sliced thin
5-6 jalapeno peppers, sliced into rounds, seeds removed
- 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.
- Cover and store in the refrigerator for up to one week.
- ¾ c. white vinegar
- ¾ water
- 2 T. Canning salt
- 2 T. honey, preferably local
- 3-4 cloves fresh garlic, minced
- 1 medium red onion, sliced thin
- 5-6 jalapeno peppers, sliced into rounds, seeds removed
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.
Cover and store in the refrigerator for up to one week.
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Amount Per Serving: Calories: 21Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1166mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.