Here at Glover Gardens, we never say no to a bold, amped-up condiment—especially one that adds crunch, tang, and just the right amount of spice. That’s how these Quick and Spicy Pickled Red Onions came to be. Jump to the recipe.
I first made them in May of 2024 at Gumbo Cove, as a supporting act for our Zippy Cajun Shrimp Tacos.
This was a lively little meal that needed something with punch to cut through the richness, especially since the other star condiment was our brand-new Zippy Cajun Ranch Dressing and Dip (highlighted in the post below). The punchy dressing brought the creamy tang, and these pickled onions brought the spicy snap.
Since then, they’ve become a fridge staple, making repeat appearances on burgers, breakfast tacos, grilled chicken sandwiches, and more. And I’m planning to make them again tonight for a recipe I’m developing: Speckled Trout Tostadas. The sweet heat from the jalapeño and red pepper flakes, paired with the tang of cider vinegar and mellow garlic? I’m expecting it to be the chef’s kiss on fish, and it’s way past time to share the recipe for this simple but delightful condiment.
Recipe: Quick and Spicy Pickled Red Onions
Ingredients
- ½ cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1 large jalapeño, thinly sliced (seeds in for more heat)
- 1 medium red onion, thinly sliced lengthwise (pole to pole)
- 1 large garlic clove, thinly sliced
Instructions
- Layer the prepared vegetables in a clean 16 oz. glass jar or heatproof bowl: the sliced medium red onion, sliced garlic clove, and sliced medium jalapeño. Press them down gently to make room for the brine.
- Heat the vinegar: in a microwave-safe container, heat ½ cup apple cider vinegar for about 90 seconds, until steaming but not boiling.
- Add the seasonings: stir 1 tablespoon sugar, 1 teaspoon kosher salt, and ½ teaspoon red pepper flakes into the hot vinegar until fully dissolved.
- Pour the brine over the onion mixture, making sure all the vegetables are submerged. If needed, top off with a splash more vinegar to cover.
- Cool to room temp, then refrigerate. They’ll be ready in about 30 minutes, and even better after a few hours. Store in the fridge and use within 2 weeks.
Notes & Suggestions:
- Jar prep: No need to sterilize the jar if you’re refrigerating, but make sure it’s clean and dry.
- Garlic safety: Because this is a refrigerator pickle and not shelf-stable, the raw garlic is fine, but be sure to store them in the refrigerator after cooling.
- Vinegar alternatives: You can experiment with white wine vinegar or rice vinegar for milder taste.
- Add a twist: A couple of allspice berries or a few coriander seeds can bring even more personality, if you’re feeling playful.
Ideas for Pairing Quick and Spicy Pickled Red Onions
While these onions are simple, perhaps even humble, they are the kind of garnish that shows up and stands out. Their crunchy bite and tangy zip bring contrast to creamy, rich, or smoky dishes—exactly the kind of flavor play we love at Glover Gardens. Try them on (click links for recipes):
You can even toss a few pickled onion slices onto a bagel with cream cheese or use them to perk up hummus. Around here, there’s no wrong way to use them—just keep a jar in the fridge and watch them disappear.
© 2025, Glover Gardens
