This is the easy way to pickle spicy onions.
I have a secret affair with spicy food. For as long as I can remember, my mother used to do this to the leftover juices from the jalapeno jars to make spicy pickled onions. They are an awesome addition to your basic Mexican dishes like tacos, burritos, and quesadillas. I also love them along with my rice dishes that have the Asian flair. It can go with just about anything that needs a little spicy kick in the pants. The other week I had made Vegetarian chili with a side of cauliflower rice and it was the perfect addition to our entrée.
What you need
Jar of jalapeno juices
One medium size onion (this depends on the size of your jalapeno jar)
Cut up your onions about an inch wide. I cut them in chunks like this.
Place them in your jalapeno jar. Make sure each onion slice is submerged in the juices. Place your jar in your fridge upside down. This helps keep any bacteria from growing on the lid. This is actually a good tip for any of your condiments you have (salsa, jam, etc). Wait until at least four days before eating, but do not wait more than two weeks for consumption. You got yourself addicting spicy pickled onions!
Do you have any easy tips? Email me your recipe and I will feature your recipe in my next post!