Pickle red onions and jalapeno peppers are my new go-to toppings for grilled hotdogs and burgers during the summer months. And it’s a must-have when I make homemade tacos (the same sort of onions you’d get at popular taco trucks and restaurants) when we get that “Mexican” craving. Personally I believe it’s one of the best easy-to-make condiments you can enjoy and it can last in the fridge for a few weeks. In this recipe I’ll focus on pickling thinly sliced red onions, but it’s pretty much the same technique when using sliced Jalapeno peppers.
1 cup water
1 cup vinegar (white)
1 large red onion
1 clove garlic
4 pepper corns
3 allspice berries
1 heaping teaspoon salt
1 heaping tablespoon white sugar
- thinly slice the red onion (after peeling off the outer skin)
- bring the one cup of water to a boil
- as it comes to a boil, turn off the stove and add all the ingredients (except the sliced onions) and stir well
- place the sliced onion in a sterilized jar
- pour the hot pickling brine over the sliced onion – make sure the liquid covers the onion
- cool and store in the fridge (covered).. enjoy!
A super-simple recipe as I mentioned above and a must-have topping/condiment for your next taco night or summertime bbq with friends.