Onions, carrots and Jalapeño. These are the pickled vegetables I grew up eating. There was always a jar in the fridge and we would get them out at almost every meal. This is my own version of a family favorite “Spicy Pickled Onions” This is a quick pickling method. You don’t have to cook the vegetables prior to pickling them. I used red onion because it is milder than white or yellow onions and the rest of the vegetables were thinly sliced so they could get tender a lot faster.
I really wanted to give these vegetables a little heat so I left all the seeds and veins on the jalapeño (it was a hot one!) but you can totally removed them or even skip the jalapeños. The pickling liquid is infused with Mexican Oregano and it makes all the difference! Even if you only pickle onions, oregano will give them an amazing layer of flavor.
These pickled onions go great with pretty much anything. Tacos, sandwiches, hot dogs, hamburgers, grilled chicken or carnitas. It is the perfect condiment.
Find the recipe below!