Why We Always Keep a Jar in the Fridge
In our house, there’s one thing you’ll always find tucked in the fridge door: a jar of quick pickled onions or chili peppers. Honestly, they’re that essential. Taco Tuesday? They’re on the table. Grain bowl lunch? A handful goes right on top. Saturday morning avocado toast? Yep — pickled onions and chilies make an appearance there too.
They bring this magical mix of sharp, tangy, spicy, and refreshing flavor that instantly elevates anything you’re eating. The onions give brightness and crunch. The chili peppers bring heat and vibrancy. Together, they’re like a flavor bomb for your plate.
Once you try this quick pickling method, you’ll start looking for excuses to put these on everything.
What Is Quick Pickling?
Quick pickling is one of my all-time favorite kitchen hacks. In less than 10 minutes, you can turn everyday vegetables into something extraordinary.
Unlike traditional canning, which requires special jars, lids, and boiling water baths, quick pickling is super simple. You just:
- Make a brine with vinegar, water, salt, and a little sugar (or honey).
- Pour it over sliced vegetables.
- Let them sit in the fridge.
That’s it. You’ve got tangy, crunchy, fresh pickles ready in as little as 30 minutes.
And here’s the best part: quick pickling is more about flavor than long-term storage. These aren’t meant to last forever on a pantry shelf. They’re designed to add brightness and contrast to your meals, no matter what you’re cooking.
Why Pickled Red Chili Peppers & Onions?
Sure, you can quick pickle almost anything (and I’ll share a list below), but onions and red chilies are the ultimate fridge staples.
- Pickled Red Onions: They soften into a gorgeous pink hue, delivering tang, crunch, and just the right touch of sweetness. Perfect for tacos, grain bowls, salads, and sandwiches.
- Pickled Red Chili Peppers: They keep their bold heat, but the vinegar tames their sharpness just enough to make them irresistible. Even a few slices can transform pizza, noodles, or burgers.
Together, they’re the dream team condiment.
Step-by-Step: How to Quick Pickle
Let’s walk through the simple process.
1. Slice your vegetables
Thin slices are key so the brine can soak in quickly. A mandoline slicer is a game-changer if you want paper-thin, even slices.
2. Make the brine
In a small saucepan, heat vinegar, water, sugar, and salt until dissolved. That’s your base. You can also add spices like garlic, coriander seeds, or peppercorns for extra depth.
Tip: I often use apple cider vinegar for a slightly fruity note, but white vinegar is sharper and rice vinegar is more delicate.
3. Pack the jar
Place your onions and chili peppers into a mason jar or other heatproof glass jar. Pour the hot brine over them until fully submerged.
4. Cool & refrigerate
Let the jar sit at room temperature until cool, then seal and refrigerate. Your pickles will be ready in 30 minutes, but the flavor really shines after a full day.
Ingredient Tips & Variations
- Onions: Red onions are classic for color and flavor, but white or yellow onions also work.
- Chilies: Use red Fresno peppers for medium heat, jalapeños for extra spice, or even habaneros if you like things fiery. (Wear food-safe gloves if handling hotter peppers. Unless you are like me and sadly don't care.... 🙂 )
- Sweetener: Swap sugar for honey or even maple syrup for subtle flavor differences.
- Spices: Try coriander seeds, mustard seeds, garlic, ginger, or star anise.
Other Vegetables That Quick Pickle Beautifully
Once you fall in love with the process, branch out! Some of my favorites:
- Cucumbers (classic deli crunch)
- Carrots (sweet, snappy sticks)
- Radishes (peppery, vibrant, and pink!)
- Cauliflower (hearty and snackable)
- Green beans (perfect with grilled meats)
- Cabbage (basically a shortcut to slaw)
Flavor Combinations to Try
Quick pickling is endlessly customizable. A few combos I love:
- Warm & Spiced: Ginger + star anise
- Classic Deli: Dill + mustard seed
- Fresh & Bright: Orange zest + thyme
- Smoky & Bold: Smoked paprika + garlic
- Zippy & Herbaceous: Chili flakes + oregano
How We Use Them Every Day
- On tacos for tang and crunch
- Layered into burgers or sandwiches
- Scattered over grain bowls or salads
- Mixed into mayo or aioli for a spicy spread
- On pizza for a surprising kick
- With charcuterie boards for contrast
- Even at breakfast with eggs and avocado toast
Basically, they go with everything.
Storage & Make-Ahead Tips
- Store in the fridge for 2–3 weeks.
- Always use glass jars for best flavor.
- Make sure veggies stay submerged in brine.
- Reuse brine once for another small batch.
FAQs
1. How long do quick pickles last?
About 2–3 weeks in the fridge. They may lose crunch after that but are usually still safe to eat.
2. Do I need to boil the brine?
Not a rolling boil — just heat enough to dissolve the salt and sugar and release flavors.
3. What’s the best vinegar to use?
White for sharpness, apple cider for fruitiness, rice vinegar for delicate flavor.
4. Can I make them less spicy?
Yes! Remove chili seeds or use milder peppers like Fresnos instead of jalapeños.
5. Can I reuse the brine?
Yes, once — but the flavor will be milder the second time.
Internal Linking Suggestions
- “Check out our Homemade Garlic Aioli recipe for the perfect spread to pair with pickled chilies.”
- “If you love condiments, don’t miss our Spicy Fermented Hot Sauce.”
- “For another quick and versatile recipe, try our 5-Minute Compound Butter.”
Final Thoughts
Quick pickling is one of the easiest and most rewarding kitchen habits you can build. In less than 10 minutes, you can transform onions and chili peppers into a condiment that makes every meal brighter, spicier, and more exciting.
Once you start, you’ll wonder how you ever cooked without a jar in your fridge.
Quick Pickled Red Chili Peppers & Onions: The Tangy Boost Every Meal Needs
Equipment
- Heatproof pint jars
- Saucepan
- Mandoline (optional)
Ingredients
- 1 cup red chili peppers Fresno, Thai, or red jalapeños, thinly sliced
- 1 cup white vinegar or apple cider vinegar for milder tang
- 1 cup water
- 2 tablespoon honey or sugar
- 2 teaspoon salt
- 4 garlic cloves smashed
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds optional
- 1 large red onion thinly sliced
- 2 small bay leaf optional
Instructions
Pickled Red Chili Peppers
- Wash and thinly slice the red chili peppers. Pack peppers, garlic, peppercorns, coriander seeds, and bay leaf into a clean, heatproof jars.
- In a saucepan, combine vinegar, water, honey, and salt. Simmer until honey and salt dissolve.
- Pour hot brine over peppers, ensuring they’re submerged.
- Cool to room temperature, seal, and refrigerate. Best after 24 hours, keeps 2–3 weeks.
Pickled Onions
- Wash and thinly slice the red onion. Pack onion, garlic, peppercorns, coriander seeds, and bay leaf into a clean, heatproof jars.
- In a saucepan, combine vinegar, water, honey, and salt. Simmer until honey and salt dissolve.
- Pour hot brine over onions, ensuring they’re submerged.
- Cool to room temperature, seal, and refrigerate. Best after 24 hours, keeps 2–3 weeks.
Notes
Nutrition
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Rufus Dewanou says
Great recipe