Pickled Jalapeños and Onions


  • 1 lb jalapeño peppers
  • 1 lb white onions
  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 1/4 cup lime juice
  • 2 cups water
  • 2 Tablespoons salt
  • 3 cloves garlic, smashed
  • 2 Tablespoons whole peppercorns
  • 2-3 bay leaves
  • 2 Tablespoons sugar


  1. I sterilized my jars and lids. I used a large stock pot and filled it with water. I boiled the jars while I prepared the peppers and onions. I let the jars cool in the water while I prepared the pickling liquid.
  2. Remove the tops of the peppers and slice into rings. If you remove the seeds, the final product will be milder.
  3. Slice the onioin.
  4. In a 2 quart saucepan, add vinegars, lime juice, water, salt, garlic, bay leaves, peppercorns and sugar.
  5. Place over medium heat and bring to a boil
  6. Reduce heat to keep at a simmer.
  7. Layer the peppers and onions in your jars.
  8. Fill the jars with brine, leaving a bit of head room.
  9. Tap the jars on the counter to get out any air bubbles.
  10. Close the jars and refrigerate. You could properly can at this step for a shelf stable product or just leave in the refrigerator.

Source: An amalgamation of various recipes around the web


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