Sides & Salads/ Vegan/ Vegetables/ Vegetarian

Vegan Pickled Jalapenos & Red Onion

Pickled Jalapeno Peppers & Red Onion

Vegan Pickled Jalapenos & Red Onion

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Side Dishes
By Mama Veggie Serves: 4-6
Prep Time: 10 minutes, plus 1 hour of rest time

Pickled jalapenos and red onions are a tasty and popular condiment that can be used in many different ways. Use these to add a spicy kick and bright color to sandwiches, tacos, salads, and other dishes.

Jalapenos are a type of chili pepper that originated in Mexico, and they are known for their spicy and slightly sweet flavor. When they are pickled, the vinegar solution helps to mellow out some of their heat, while still preserving their distinctive taste.

Red onions, on the other hand, are a type of onion that has a deep purple skin and a slightly milder flavor than white or yellow onions. When pickled, they retain their crisp texture and gain a tangy flavor that pairs well with the heat of the jalapenos.

Together, pickled jalapenos and red onions create a flavorful and versatile condiment that can be used to add a zesty touch to all sorts of dishes.


  • ¾ c. white vinegar
  • ¾ water
  • 2 T. kosher salt
  • 2 T. maple syrup
  • 3-4 cloves fresh garlic, minced
  • 1 medium red onion, sliced thin
  • 5-6 jalapeno peppers, sliced into rounds, seeds removed



Combine vinegar, water, salt, maple syrup, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until maple syrup is thoroughly dissolved. Remove from heat and set aside.


Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.


Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately or cover and store in the refrigerator for up to one week.

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