Sweet & Spicy Pickled Onions & Jalapenos

I love spicy foods and spicy condiments on anything and everything. I got the savory gene instead of the sweet tooth and as a result, I’ve got about a dozen hot sauces and pepper mixes since certain ones go with certain food. My refrigerator is always full in part because of all the condiments, hot sauces and salad dressings.  I love adding jalapenos and banana peppers to salads, tacos and sandwiches.  I first had pickled onions on fish tacos in Mexico years ago and then my sister made a great batch a couple of years ago so I needed to figure out my own version.  My recipe has sugar to cut the vinegar and spicy bite for these sweet and spicy pickled onions and jalapenos.  They are the perfect combination of my love of spicy, with a big punch of flavor from the vinegar and just enough sweetness to balance everything out. I put them in salads, on sandwiches, tacos, burritos and they make a great topping for avocado toast or with hummus on crackers.  The best part is they are super easy to make and keep for a few weeks in the fridge.  When I get close to needing a new batch, I use the brine to make a super flavorful vinaigrette. Enjoy!


1                      Large red onion (or 2 small)

2                      Jalapenos, seeded

1/3 cup          Sugar

1 ½ cups       Red wine vinegar

½ cup             White vinegar

¼ tsp               Salt


Combine vinegar and sugar in a saucepot and heat till dissolved.  Cut the onion in half, slice thinly.  Slice jalapeno (you can discard the seeds and stem but I keep them in for more heat).  Add onions and jalapeno to vinegar and sugar.  Let the mixture cool and then transfer to an airtight container and place in the refrigerator.

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