Spicy Pickled Onions

Mason jary full of red onions pickling in a brine with black and white checkered napkin draped nearby.

5 from 1 vote

Summertime is all about embracing vibrant flavors, and what better way to add a tangy and spicy kick to your dishes than with homemade spicy pickled onions?

Prep Time5

Cook Time5

Cooling1

Total Time1 10

Course: Dinner, Side Dish

Cuisine: American

Keyword: onions, pickled onions, spicy

Servings: people

Calories: 57kcal

Ingredients

2 small red onions
2 cups white vinegar
2 cups water
⅓ cup granulated cane sugar
1 tablespoon hot pepper spice blend*
1 tablespoon salt

Instructions

Thinly slice the red onions using a mandolin or sharp knife. Divide onions between 2 16 oz. jars. Set aside.
Heat the vinegar, water, sugar, dried hot pepper blend (or fresh hot peppers), and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolves, about 1 minute. Turn off the heat and let cool until the water mixture is at room temperature. Pour mixture over the onions so they are covered.
Pickled onions will be ready when they are bright pink. The onions will be ready to eat in as little as an hour, although overnight is idea.

Notes

*Use any dried hot pepper blend. We use Flatiron Co.'s pepper blend but there are a million out there. Feel free to also use fresh hot peppers. You'll just need to use twice as much. Also, keep in mind the seeds will make it extra spciy!

Storing: Store in an airtight container in the refrigerator with the onions fully submerged in the vinegar. Onions will keep in the refrigerator for up to two weeks.

Note: The spiciness will intensify the longer the onions sit in the hot peppers, so be warned!Â

Nutrition