These pickled onions with jalapeños and garlic are the finishing touch that makes everything taste as if it came from your favorite cafe. No sugar, no boiling, and only 10 minutes of prep. Thinly sliced red onions, spicy jalapeño, and minced garlic sit in a two-vinegar brine and pickle into something tangy, crunchy, and just spicy enough.
What makes this recipe different
Most pickled onion recipes either load up on sugar or require boiling the brine. This one does neither. The sweetness comes from apple cider vinegar - it naturally mellows the sharpness of the white vinegar without any added sugar. The result is a brine that's tangy and balanced.
The jalapeño and garlic are also not optional. They infuse the jar with additional depth and savory notes that plain pickled onions just don't have.
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Ingredients
- Red onion: the base of the pickle and the reason the brine turns into a deep pink color.
- Jalapeño: thinly sliced for a subtle kick of heat and sweetness.
- Garlic: fresh minced garlic adds savory depth. Use a whole clove for a milder flavor.
- Water: balances the brine, preventing it from being too acidic.
- White distilled vinegar: adds a clean and sharp acidity without overpowering the other ingredients.
- Apple cider vinegar: naturally sweetens the brine without any added sugar.
- Sea salt or kosher salt: a must for pickling. Do not use iodized or Himalayan salt. Their mineral content can interfere with the pickling process.
How to make pickled onions without sugar
1. Prep
Grab a large jar with an airtight lid, a 26–32oz Mason, Kilner or Weck jar works perfectly, a cutting board, and a sharp knife.
2. Slice & mince
Peel and thinly slice the red onion and add it to the jar. Thinly slice the jalapeño and add it as well. Mince the garlic and add it to the jar.
3. Make the brine
Add the salt, both vinegars, and water to the jar. Stir gently to combine. Make sure the onions are fully submerged in the brine. Add a little more water if needed.
4. Seal and shake
Secure the lid and give the jar a gentle shake to distribute everything evenly.
5. Pickle
Place the jar in the fridge for at least 2–3 hours, or until the onions turn a deep pink. For the best flavor, let them sit overnight.
Tips
- Slice thickness matters: Thin slices pickle faster, soften more, and work best on tacos and salads. Thick slices stay crunchier and hold up well on burgers and grain bowls. Adjust to suit your preference.
- Keep the onions submerged: After adding the brine, make sure all onion slices are fully covered. If anything is poking out, add a little more water. Onions above the brine won't pickle evenly.
- Chill time: Two to three hours is the minimum, but six hours (overnight for ease) is ideal. The jalapeño and garlic fully infuse, and the brine mellows.
- Adjust the heat: One medium jalapeño gives a subtle kick; remove the seeds for a milder heat. Use two for more heat, or swap for a serrano pepper for a more intense heat.
How can I customize pickled onions?
- Extra tangy: use more apple cider vinegar and less white vinegar.
- More heat: add a pinch of red pepper flakes or a few slices of serrano pepper - they are significantly spicier.
- Fresh herbs: add dill, thyme, or rosemary.
- Dried herbs: A pinch of basil, thyme, or oregano adds subtle complexity and additional flavor.
- Peppercorns: Add a warm, peppery kick with a mix of white and black peppercorns.
- Vinegar swap: replace the apple cider vinegar with white vinegar for a drier and sharper tang. Rice vinegar also works for a milder brine.
- A touch of sweetness: add ½ teaspoon of pure maple syrup to soften the acidity.
How to use pickled onions
- Avocado toast: Pile on a generous amount of pickled red onions for a spicy and crunchy texture that pairs well with the creamy avocado base.
- Sandwiches & wraps: Swap sliced red onions for pickled onions on any sandwich or wrap.
- Tacos and taco bowls: Pickled onions pair well with just about any taco dish. Add them to this walnut taco salad bowl or to tacos using this vegan walnut taco meat.
- Grain bowls and salads: chop and toss them in for a mild flavor and texture. Keep whole for a sharper bite.
- Nachos: Garnish on top right before serving.
- Burgers: Pile them on top of your favorite plant-based burger for a tangy crunch.
How long do homemade pickled onions last?
Store in a glass jar with an airtight lid in the refrigerator for up to 2 weeks. Keep the onions fully submerged in the brine when stored to prevent uneven pickling. The flavor intensifies (and somehow gets better) over the first few days as everything continues to infuse.
📋 Recipe
Pickled Onions with Garlic & Jalapeños (No Sugar)
Equipment
- Large jar with airtight lid (26-32 oz)
- cutting board + sharp knife
- liquid measuring cup + measuring spoons
Ingredients
- 1 medium-large red onion, thinly sliced
- 2 cloves garlic, minced
- 1 fresh jalapeño, sliced about ¼ cup of thin slices
- 1 cup water + more if needed
- ⅔ cup white distilled vinegar
- 1 tablespoon raw apple cider vinegar
- 1 tablespoon sea salt or kosher salt do not use iodized or pink himalayan
Instructions
- Peel and thinly slice the red onion and add it to the jar. Thinly slice the jalapeño and add it as well. Mince the garlic and add it to the jar.
- Add the salt, both vinegars, and water to the jar. Stir gently to combine. Make sure the onions are fully submerged in the brine. Add a little more water if needed.
- Secure the lid and give the jar a gentle shake to distribute everything evenly.
- Place the jar in the fridge for at least 2–3 hours, or until the onions turn a deep pink. For the best flavor, let them sit 6 hours (overnight).
Notes
If you make these no-sugar pickled onions, leave a star rating and let me know what you put them on first. We can't stop adding them to avocado toast.
Xo, Morgan
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