Paleo Pickled Jalapeno Peppers & Red Onion
These quick-pickled jalapeno peppers and onions are delicious on top of your favourite Mexican or Tex Mex dishes. They can also be enjoyed on their own, or in wraps, salads, or anywhere you want a little extra spice. For a nice twist, try the pickling liquid in place of plain vinegar in homemade vinigarettes and marinades.
Prep time: 10 minutes + 1 hour rest time
Cook time: n/a
Safety Tip: Wear gloves when handling jalapeno peppers to prevent burning.
¾ c. white vinegar
2 T. kosher 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. Enjoy immediately on top of Paleo Beef Chili or Tex Mex Chicken Tenders, or cover and store in the refrigerator for up to one week. Tex Mex Chicken Tenders, or cover and store in the refrigerator for up to one week.