Jalapeño Peach Pickled Onions
These Jalapeño Peach Pickled Onions are sweet, spicy, and packed with summer flavor! Crisp red onions, fresh peaches, and jalapeños soak in a honey-sweetened brine for a bright, tangy topping that makes tacos, burgers, sandwiches, and grilled meats even better.
Servings: 1 quart jar
Calories: 23kcal
Ingredients
Pickled Onion Mixture
- 2 large red onions, thinly sliced
- 1 large firm peach, thinly sliced or diced (about 1 cup)
- 1 medium jalapeño, thinly sliced (remove seeds for less heat)
- 2 garlic cloves, thinly sliced
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Pickling Brine
- 1 cup apple cider vinegar
- ½ cup water
- ¼ cup peach nectar, or peach juice
- 3 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper, optional
Instructions
- Add the sliced red onions, peach, jalapeño, garlic, red pepper flakes, paprika, and black pepper to a clean heat-safe quart-size glass jar. (You can also divide the mixture between two pint jars.) Gently press down to pack the ingredients into the jar.
- In a small saucepan over medium heat, combine the apple cider vinegar, water, peach nectar, honey, brown sugar, lime juice, kosher salt, chili powder, and cayenne pepper, if using.
- Bring the mixture to a gentle simmer, stirring until the honey, sugar, and salt have dissolved. Remove from heat.
- Carefully pour the warm brine over the onion mixture until the onions and peaches are mostly submerged. Use a spoon or chopstick to gently press everything down into the brine.
- Let the jar cool at room temperature for 20 to 30 minutes. Seal tightly and refrigerate.
- The onions will be lightly pickled after about 1 hour, but the flavor is best after 12 to 24 hours in the refrigerator.
Nutrition
Serving: 2tablespoons | Calories: 23kcal