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
- Peel and thinly slice the red onion.
- Slice half of a fresh jalapeño pepper to desired thickness.
- Tear off a few cilantro leaves from bunch.
- Place slices of onion, jalapeño pepper, and cilantro leaves into an empty mason jar and set aside.
- Peel one clove of garlic and slice in half.
- Place the garlic and all remaining ingredients into a small sauce pan.
- Bring to a boil on stove top and stir until all sugar and salt is dissolved.
- 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.
- 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.