These easy pickled onions with garlic and jalapeños are about to become your new favorite addition to savory dishes. Quick and packed with flavor, they're a must-try. Grab a mason jar and let's get to pickling!
Why you'll love this recipe
- Quick & simple: No boiling or fancy methods are required. Toss all the ingredients into a jar, stir it, and let your fridge do the rest!
- Bold flavor: The combination of garlic, spicy jalapenos, and tangy vinegar creates an incredibly bold flavor that adds delicious complexity to any dish.
- Versatile: Enjoy pickled onions on rice bowls, tacos, avocado toast, salads, and more!
- Better than store-bought: homemade pickled onions let you customize flavors and are much more budget-friendly than store-bought variations.
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Ingredients
You'll need just a few simple ingredients and a few minutes of prep time to whip up this quick pickled onion recipe (with a little kick):
- Red onion: the versatile star of the show!
- Fresh garlic cloves: fresh minced garlic adds depth and savory goodness. Add a whole clove for a milder flavor.
- Fresh jalapeño: best thinly sliced for a subtle kick that complements the garlic and onions.
- Water: used to balance the flavor and dilute the vinegar
- White distilled vinegar: my favorite vinegar for pickling as it doesn't take away from the other ingredients and adds a clean and bold flair.
- Apple cider vinegar: naturally sweetens these pickled onions without any sugar!
- Sea salt or kosher salt is best for pickling; avoid iodine or Himalayan salt as their minerals can interfere with the pickling process.
For the full recipe and detailed instructions, scroll down to the recipe card below.
How to make easy pickled onions without sugar
- Prep: grab a mason jar with a lid (or any jar with a tight lid), a cutting board, and a sharp knife.
- Slice the onion: Peel and thinly slice a large red onion and add it to the jar.
- Add flavor: Slice the jalapeño and mince the garlic cloves. Add them to the jar along with the salt.
- Add liquids: Pour water, white vinegar, and apple cider vinegar over the ingredients and stir gently.
- Seal and shake: Finally, secure the lid tightly and gently shake the jar to distribute the liquid and ingredients.
- Refrigerator: Place the pickled onions in the fridge for at least 2-3 hours or until the onions turn a vibrant pink color. For the best flavor, let them soak overnight to let the flavors fully infuse and create pure deliciousness.
Tips & tricks
- Sugar: If you'd like to use sugar, combine the liquids, salt, and sugar in a small saucepan. Gently simmer until the sugar and salt have completely dissolved. Let cool, then add to the jar with the prepped onion slices, jalapeno, and garlic.
- Red onion slices: Thin slices create a softer pickled onion that requires less chill time for the flavors to fully infuse. They're perfect for salads and tacos. Thick slices result in a crisp, crunchy texture with a stronger onion flavor. These are ideal for burgers, sandwiches, and grain bowls.
- Brine: After combining the liquids in the jar, make sure the raw onions are completely submerged in the pickling brine. If necessary, add a little more water.
Flavor variations
Customize your pickled onions without sugar by experimenting with different herbs, types of vinegar, and spices.
- A hint of sweetness: Add ½-1 teaspoon of cane sugar or maple syrup for a touch of sweetness.
- Extra tangy: use more apple cider vinegar and less white vinegar.
- Vinegar mixture: combine simple white vinegar and rice vinegar for a clean and slightly softer blend. White wine vinegar can also be used instead of apple cider vinegar for a sharper tang.
- Additional heat: add a pinch of red pepper flakes or a few slices of serrano pepper (packs a much stronger heat kick than jalapeños)
- Fresh herbs: add dill, thyme, or rosemary for an herbaceous flair.
- Dried herbs: A pinch of basil, thyme, or oregano adds flavor and complexity.
- Peppercorns: Add a warm, peppery kick with a mix of white and black peppercorns.
What to use pickled red onions for
- Avocado toast: Pile on a generous amount of these quick pickled red onions for the ultimate avocado toast.
- Grilled cheese with a bold crunch! Pickled onions pair perfectly with vegan gouda, cheddar, or mozzarella for a delicious and satisfying sandwich.
- Sandwiches & wraps. Swap sliced red onions for these pickled onions in this vegan buffalo chicken wrap
- Tacos, taco salads, and taco bowls – oh my! Pickled onions are the perfect topping for all your taco cravings. Try a spoonful on this walnut taco salad bowl or make simple tacos with this vegan cilantro lime walnut taco meat.
- Plant-based burger - Use as a topping or add chopped pickled onions directly to the patty mixture if making homemade burgers.
- Grain bowls - pickled onions pair well with grains and creamy avocado! Use as a garnish or chop and toss them in for a milder flavor.
How to store pickled onions
These pickled onions with jalapeños and garlic can be stored in the refrigerator for up to 2 weeks. Always ensure the onions are fully submerged in the brine to maintain their freshness. For best results, store in a glass jar.
📋 Recipe
Easy Pickled Onions with Garlic & Jalapeños (No Sugar)
These homemade pickled onions with garlic and jalapeños are about to become your new favorite addition to savory dishes. Quick, easy, and packed with flavor, they're a must-try. Grab a mason jar and let's get to pickling!
Equipment
- cutting board + sharp knife
- jar with airtight lid (mason jar or something similar)
- liquid measuring cup + measuring spoons
Ingredients
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 jalapeño*, sliced
- 1 cup water (+ more if needed)
- ⅔ cup white distilled vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon sea salt or kosher salt (do not use iodized or pink himylyan)
Instructions
- Prep: grab a large (26-32oz) jar with a lid, a cutting board, and a sharp knife.
- Slice: Peel and thinly slice a large red onion and add it to the jar. Then, thinly slice the jalapeno and add it to the jar with the minced garlic. **see note below on the thickness of onion slices
- Add salt + liquids: add salt, both kinds of vinegar, and water to the jar and gently stir to combine. Make sure the raw onions are completely submerged in the pickling brine. If necessary, add a little more water.
- Seal and shake: Finally, secure the lid tightly and gently shake the jar to distribute the liquid and ingredients. Place the onions in the fridge for at least 2-3 hours or until the onions turn a vibrant pink. For the best flavor, let them soak overnight to let the flavors fully infuse and create pure deliciousness.
- Enjoy: remove from the fridge and add crunchy deliciousness to tacos, avocado toast, salads, grain bowls, and more!
Notes
*depending on the size of your jalapeños and your preferred spice level you may want to use 2. I used 1 medium-sized jalapeno (about ¼ cup of thin slices).
**Thin slices create a softer pickled onion that requires less chill time for the flavors to fully infuse. They're perfect for salads and tacos. Thick slices result in a crisp, crunchy texture with a stronger onion flavor. These are ideal for burgers, sandwiches, and grain bowls.
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