Pickled Red Onion

I love all things pickle and red onion is no exception.  You can put them on just about anything but mostly I enjoy them in a good salad or on a burger.  I made this batch for fajitas, so I added cilantro and a jalapeño pepper for more of a Tex-Mex flavor and added heat.  These onions have just the right amount of  kick and will spice up any taco night or cook out.





Yields: One 16 oz Mason Jar

Time: 10 Minutes


  • 1 Small Red Onion
  • 1/2 Jalapeño Pepper Sliced*
  • Cilantro Leaves*
  • 1 Clove of Garlic Halved
  • 1 Cup White Vinegar (or Apple Cider Vinegar)
  • 3 Tablespoons Granulated Sugar
  • 1 Teaspoon Black Peppercorns
  • 1/2 Teaspoon Coriander Seeds
  • 1/2 Teaspoon Kosher Salt


  1. Peel and thinly slice the red onion.
  2.  Slice half of a fresh jalapeño pepper to desired thickness.
  3. Tear off a few cilantro leaves from bunch.
  4. Place slices of onion, jalapeño pepper, and cilantro leaves into an empty mason jar and set aside.
  5. Peel one clove of garlic and slice in half.
  6. Place the garlic and all remaining ingredients into a small sauce pan.
  7. Bring to a boil on stove top and stir until all sugar and salt is dissolved.
  8. Once boiling, pour over the onions in the jar. Make sure garlic, pepper corns and coriander seeds make it into the jar. Seal tight with lid.
  9. Place in the refrigerator for flavors to be absorbed and serve when cooled.


For best results and maximum pickle, allow onions to sit overnight.

* Optional ingredients that you can omit for a more basic pickle, without the added heat.