This Spicy Pickled Onions is a fabulous condiment for those who love a twist on their regular meals. They are infused with a spicy vinegar mixture and have a satisfying, crunchy texture.
These pickled onions taste great, and I can happily eat them straight from the jar.
I always make them in large batches with grilled meat(their tangy flavor cuts through the meat's richness, adding freshness to every bite) and toss them in salads and sandwiches(also with pickled jalapenos).
Want to make your meal quicker? This spicy pickled onions recipe is just for you. You can whip up a flavorful condiment with simple ingredients in just a few minutes.
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Why You'll Love This Recipe
- Easy to Make!
- Bold and Spicy Flavor!
- The best topping!
Ingredients
- Red onion: You can also use white for a mild smack or yellow onion for a sweeter taste.
- White vinegar: Substitute with apple cider vinegar for a hint of fruitiness or white wine vinegar for mild flavors.
- Sugar: Sugar balances out the acidity of the pickling liquid.
- Red pepper flakes: Adding red pepper flakes enhances the sizzling heat and pleasing pink color of these spicy pickled onions.
How To Make Spicy Pickled Onions?
- Slice the red onion thinly and place the slices in a glass jar or container.
- In a saucepan, combine white vinegar, sugar, salt, and red pepper flakes. Stir occasionally while bringing to a boil over medium heat.
- Once the mixture boils, remove it from the heat and carefully pour it over the sliced onions in the jar.
- Allow the onions to cool for 30 minutes at room temperature, then cover and refrigerate for at least 1 hour before serving.
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What To Serve With?
- Mexican Dishes: Pair these spicy pickled onions with tacos(like this Cajun shrimp taco, burritos, or enchiladas.
- Sandwiches: Sprinkle as a top layer over sandwiches or hot dogs.
- Salads: These are great additions to regular salads(think of this Cajun shrimp salad).
- Grilled Meats: For a perfect accompaniment, serve these pickled onions alongside grilled meats like steak, chicken, or pork.
Storage
- To Store: Leftover spicy pickled onions can be stored in an airtight container in the refrigerator for up to 2 weeks. For the best results, ensure the pickling liquid completely covers the onions.
- To Freeze: This recipe does not freeze well, and the onion loses its texture when thawed. But you can freeze the pickling liquid in ice cube trays for later use in marinades or dressings.
FAQs
For a milder version, reduce the amount of red pepper flakes. To increase the heat, add more red pepper flakes, sliced jalapeños, or habaneros.
Toss in sliced cucumber. For a sweet and spicy version, stir in sweeteners like honey. You can also boost the flavors by adding bay leaves.
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📖 Recipe
Spicy Pickled Onions
Ingredients
- 1 cup red onion sliced/1 large onion
- 1 cup white vinegar
- ¼ cup sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
Instructions
- Slice the red onion thinly and place the slices in a glass jar or container.
- Combine the white vinegar, sugar, salt, and red pepper flakes, in a saucepan.
- Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
- Once the mixture boils, remove it from the heat and carefully pour it over the sliced onions in the jar/container.
- Allow the onions to cool at room temperature for about 30 minutes. Then, cover the container and refrigerate for at least 1 hour before serving.
Notes
- To Store: Leftover spicy pickled onions can be stored in an airtight container in the refrigerator for up to 2 weeks. For the best results, ensure the pickling liquid completely covers the onions.
- To Freeze: This recipe does not freeze well, and the onion loses its texture when thawed. But you can freeze the pickling liquid in ice cube trays for later use in marinades or dressings.
- To Thaw: If you've frozen the pickling liquid, place it in the refrigerator overnight or until it returns to room temperature.
- To Reheat: Spicy pickled onions do not need to be reheated. Remove them from the refrigerator and use them directly in your dishes.
Nutrition
Additional Info
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