Thinly slice onion. Slice serrano pepper. Smash and peel garlic. Add onion, serrano, and garlic to glass jar or other nonreactive container.
Place pot or saucepan over medium-high to high heat on stovetop. Add vinegar, sugar, and salt. Bring brine to a boil, stirring occasionally to dissolve salt and sugar.
Remove brine from the stove and pour over the onion in the glass jar or container.
Let cool for 30 minutes before serving or adding lid and transferring to fridge.
- If you only have a 32 ounce Mason jar, double the brine.There is an option to adjust the serving size by hovering your mouse over the number next to “Servings” in the recipe card.
- These pickles can be stored safely in the fridge for 2 weeks.
- For milder pickled onions, use 1 serrano. For spicier onions, use 2.
- This recipe cannot be traditionally canned.
- If you can't find serrano peppers, try jalapeños in their place.
- Add a ½ teaspoon of dried oregano for pickled onions similar in taste to escabeche.
- Try these onions on salads, sandwiches, burgers, Mexican dishes, ricotta or avocado toast, eggs, or anywhere else you'd like some bright, tangy heat and a bit of crisp texture.
Calories: 19kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.003g | Sodium: 873mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.03mg