Quick Pickled Red Chili Peppers & Onions: The Tangy Boost Every Meal Needs
An easy 10-minute quick pickling recipe for tangy, crunchy red chili peppers and onions. Perfect for tacos, burgers, salads, and grain bowls.
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
Quick pickling is different than canning — these must be stored in the fridge. Try with cucumbers, carrots, radishes, or cauliflower. Flavor twists: ginger + star anise, dill + mustard seed, or citrus zest + thyme.
Nutrition
Calories: 10kcal
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