Spicy Chili Pickled Onions Recipe

I love love pickled onions, it’s amazing how they can instantly elevate a dish, making it pop with freshness and vibrant colors just like that. Whether it’s a crisp salad, a hearty sandwich, or even a simple bowl of soup, pickled onions add a burst of flavor and a delightful crunch that I just can’t get enough of. I add them to almost everything and this spicy chili pickled onions recipe absolutely takes them to a whole new level. I hope you’ll find this recipe as addictive and satisfying as I do.

Why You’ll Love This Recipe

Quick & Easy: This recipe takes just a few minutes to prepare, and you’ll have delicious pickled onions ready in no time.

Spicy Kick: Adding chilies brings the perfect amount of heat, making these pickled onions extra flavorful.

Make-Ahead Friendly: Store these spicy chili pickled onions in the fridge for up to two weeks, so you’ll always have a flavorful garnish on hand.

Customizable: Adjust the spice level to suit your taste. Add more or fewer chilies, or even experiment with different flavors like dried herbs.

Versatile: Whether you’re topping tacos, burgers, salads, or sandwiches, these chili-pickled onions add a bright and tangy twist to any dish.

Key ingredients for this spicy chili pickled onion recipe

Red Onion– Red onions are naturally sweet and crisp, making them perfect for pickling. Their vibrant purple color adds a beautiful pop to your dishes while bringing that irresistible tangy flavor.

White Vinegar: Vinegar is essential for pickling, and white vinegar works best for this recipe due to its clean, sharp flavor. It gives the onions their tang while preserving them.

Dry Red Chilies: Dried chilies pack more heat than fresh ones and are perfect for this recipe, as they develop deeper flavors while the onions pickle, adding a deep, spicy kick that develops beautifully over time. You can use any variety of chili depending on your spice preference.

Garlic: Adding garlic cloves infuses a subtle savory depth to the pickling liquid, making the flavor profile more complex. It’s optional, but highly recommended for garlic lovers.

Black Peppercorns– These add an extra layer of spice and flavor to your pickled onions. Peppercorns offer a mild heat that complements the chilies.

Salt: Salt not only enhances the flavors but also helps to soften the onions slightly as they pickle. It’s a crucial ingredient in achieving that perfect savory balance.

How to make this spicy chili pickled onion recipe

1. Prepare the Onions: Start by peeling and slicing the red onion as thinly as possible. Thin slices absorb the pickling liquid faster, allowing you to enjoy the onions sooner. Place the sliced onions in a clean glass jar.
2. Make the Pickling Liquid: In a medium saucepan, combine the white vinegar, water, and salt. Stir over medium heat until the salt is fully dissolved. Once the liquid is hot, add the dried chilies, garlic, and black peppercorns. Let the mixture simmer for about 2-3 minutes to allow the flavors to blend.
3. Pour Over the Onions: Carefully pour the hot pickling liquid over the onions in the jar, ensuring that the onions are fully submerged. Use a spoon to press them down if necessary.
4. Cool and Seal: Let the onions and liquid cool to room temperature before sealing the jar with a lid. This cooling process prevents any condensation inside the jar, ensuring that the onions last longer.
5. Refrigerate and Enjoy: Place the sealed jar in the refrigerator. Allow the onions to pickle for at least 24 hours before enjoying them, though they’ll taste even better after a few days. The onions will keep for up to two weeks in the fridge, developing more flavor as they sit.

Tips for the best pickled onions

Slice Thinly– The thinner the onion slices, the faster they’ll absorb the pickling liquid. Use a sharp knife to get even, thin slices.

Use Fresh Onions– Fresher onions result in crispier pickles. If possible, use onions that are firm and free of bruises.

Submerge Completely– Make sure the onions are fully submerged in the pickling liquid. If needed, press them down with a spoon to ensure even pickling.

Let Them Rest– For the best flavor, let the onions pickle for at least 24 hours in the fridge. The longer they sit, the more flavorful they’ll become. They taste even better after a few days.

How to store the onions

Use a Clean, Airtight Container: Use a clean, airtight glass jar to pickle your onion in. The airtight seal helps prevent contamination and keeps the onions fresh.

Refrigerate: Store the jar in the refrigerator. The cool temperature helps to preserve the onions and maintain their crispness.

Label and Date: You can also label the jar with the date you made the pickled onions. This will help you keep track of how long they’ve been stored.

Check Regularly: Regularly check the onions for any signs of spoilage, such as an off smell or mold. As long as they’re properly stored and there are no signs of spoilage, they should be good for up to two weeks.

Enjoy making this spicy chili pickled onion recipe, and don’t forget to explore more delicious recipes on our blog!