Tangy and oh, so versatile, these spicy pickled red onions pack a serious punch! Whether you’re leveling-up your sandwich game, enhancing a crisp salad or serving them on a zesty charcuterie board, this simple and crave-worthy recipe brings a sweet heat to your favorite dishes. Pro tip: Keep a big batch handy in the fridge for up to two weeks!
Directions
Yield: 1 Jar
Prep Time: 15 Minutes
Total Time: 15 Minutes, plus time to cool
Ingredients
- 1 serrano or jalapeño pepper
- 1 large red onion
- 1 cup white vinegar
- 1 cup of water
- ¼ cup of Nate’s Hot Honey
- 1 Tbsp of sea salt
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Directions
Thinly slice pepper and red onion, add to a large jar. (You can use a mandoline or knife.)
Add vinegar, water, honey and salt to a pan; cook on medium heat until simmering. Carefully pour over the onions and peppers until all are submerged in the liquid.
Let cool on counter until room temperature. Cover with lid and store in the fridge for up to two weeks.
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