Recipe for Paleo Pickled Jalapeno Peppers & Red Onion
5-6 jalapeno peppers, sliced into rounds, seeds removed
1 medium red onion, sliced thin
3-4 cloves fresh garlic, minced
¾ cup white vinegar
¾ cup water
2 tbsp. kosher salt
2 tbsp. honey, preferably local
Tip: If you have sensitive skin, wear gloves when handling jalapeno peppers to prevent burning.
1. 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.
2. Place the sliced onion and peppers in a Mason jar or any glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.
Prep time: 10 minutes + 1 hour rest time (minimum)
Cook time: n/a
These Paleo pickled jalapeno peppers and onions are delicious on top of your favorite Mexican or Tex Mex dishes. You can add them to your wraps, salads, or just eat them on their own.
You can even use the pickling liquid instead of vinegar in your vinaigrette mix or for a little extra spice.
Enjoy pickled jalapeno peppers and red onions when you want to spice up your meal!
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