Spicy Pickled Onions
Spicy Pickled Onions
(V, VG, GF)
These tangy and spicy pickled onions will add zing to any dish, especially Mexican inspired ones. Use to top soups, salads, smoked meat platters, tacos, buddha bowls, or simply grab a fork and pop the jar open. They really are that good (just ask my sister Marie, who did exactly that when she first had these.)
Yield | 24 oz
Ingredients
1 large red onion, halved and thinly sliced
1 jalapeño, thinly sliced
1 1/2 c water
3/4 c white vinegar
1/4 c sugar
1 Tbsp kosher salt
1/8 tsp freshly ground black pepper
Directions
In a small saucepan over medium high heat, combine water, vinegar, sugar, salt, and pepper. Whisk until sugar and salt are dissolved. Bring to a boil and remove from heat.
Add sliced onion and jalapeño to a large bowl, and add the hot pickling liquid. Mix together and let sit until cooled. Using medium-size tongs, add the onion and jalapeño to a 24 oz Ball Wide Mouth Mason Jar (or divide into whatever size you have.) Using a ladle, add pickling liquid to the jar until it covers the vegetables.
After coming to room temperature, chill in the fridge at least 24 hours before eating for best flavor. Store in the fridge for up to a month, but they likely won’t last that long.
Nutrition Facts + DD Information
(This information my own calculation based on the sum of macronutrients from product nutrition labels and measurements from CalorieKing)
Total Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total Carbohydrates: <1g
Dietary Fiber: 0g
Protein: 0g
The best thing about these pickles? They’re essentially macro-free tasty bits that you don’t really need to give insulin for. Of course, if you’re eating them on top of other foods, be sure to factor in the rest of what you’re eating.
