Tested till perfect Pickled Onions and Jalapenos

Pickled Onions and Jalapenos

For less heat, seed the jalapenos before adding to the onions.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 cups (500 mL)


  • 1 large 1largered onion, thinly sliced
  • 2 2jalapeño pepperjalapeño peppers, thinly sliced crosswise
  • 1/2 cup 1/2cuprice vinegar
  • 2 tbsp 2tbspgranulated sugar
  • 2 tbsp 2tbsplime juice
  • 3/4 tsp 3/4tspsalt
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Place onion and jalapenos in heatproof bowl.

In small saucepan, bring vinegar, 1/2 cup (125 mL) water, sugar, lime juice and salt to boil over medium-high heat, stirring until dissolved.

Pour over onion mixture; let stand for 30 minutes, stirring occasionally. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 10 days.) Drain before serving.

Nutritional Information Per 1 tbsp (15 mL) : about

cal 7 pro 0 total fat 0g sat. fat 0g
carb 2g fibre 0 chol 0mg sodium 33mg

% RDI:

vit C 2 folate 1
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