Pickled Onions with Garlic & Jalapeños (No Sugar)
Tangy, crunchy, and just spicy enough. These no-sugar pickled onions with jalapeños and garlic are the finishing touch that makes even the simplest dish taste as if it came from your favorite cafe.
Servings: 1 jar (about 8 servings)
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
Onion slice thickness affects both texture and chill time. Thin slices (⅛ inch or less) pickle faster and work best for tacos, avocado toast, and salads. Thicker slices stay crunchier and hold up better on burgers and grain bowls. Adjust based on preferred texture/how you plan to use them.