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Pickled Onions and Jalapenos recipe in Bob Johnson's Left Over Ranch cookbook
Bob Johnson

Pickled Onions & Jalapenos

Inspired by Nordic Cookery's Tareq Taylor, these quick pickled vegetables are a fantastic all natural replacement for store bought condiments. They add a beautiful pop of flavor and satisfying crunch to everything from chorizo burgers to sandwiches and pizza.
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Prep Time 10 minutes
Total Time 1 hour
Servings: 8
Course: Basics, Condiments
Cuisine: American, Scandinavian
Ingredients Equipment Method Notes

Ingredients
  

Pickling Liquid
  • 1/3 cup apple cider vinegar
  • 1/4 cup organic raw cane sugar
  • 1/2 cup water
Vegetables
  • 1/2 large red onion sliced thin and halved
  • 1 large jalapeño cored and sliced
Optional
  • 1/2 apple cored, peeled and sliced

Equipment

  • medium bowl or mason jar
  • whisk

Method
 

Make the pickling liquid.
  1. Whisk the apple cider vinegar, sugar, and water together in a bowl or mason jar until the sugar fully dissolves.
Add the vegetables.
  1. Add the sliced red onions and jalapeños to the pickling liquid and stir to combine. Let stand for 30-60 minutes, stirring several times before serving.
Optional apple addition.
  1. For use with barbecued pork sandwiches, ham dishes, or pizza, add the sliced apple to the mixture along with the onions and jalapeños. See our Honey Chipotle Apples and Onions for a more developed version of this combination.

Notes

These quick pickles require no cooking and no canning, just whisk, add and wait. The 60 minute stand time is worth the patience; the longer they sit the more the flavors develop and mellow. They keep well in the refrigerator for up to two weeks in a sealed mason jar. Inspired by Nordic Cookery chef Tareq Taylor, the same inspiration behind our Homemade Mayonnaise and Aiolis. This recipe appears in the Basics chapter of  the Left Over Ranch Cookbook.