Spicy pickled onions and jalapeños with a touch of sweetness are amazing on top of everything from sandwiches to chili to tacos. And they're so easy to make!
Stuff the onions and jalapeño slices your mason jars.
Combine the remaining ingredients in a small saucepan, and heat them until they boil, stirring until the sugar dissolves. This should only take a few minutes. Turn off the stove, and immediately pour the hot brine into your jars. The heat from the brine will soften the onions and jalapeños.
Screw the lids onto your jars loosely, and set them on the counter to cool. Once they're cool enough to handle, you can tighten the lids and stick the jars into the fridge.
Video
Notes
You can eat these as soon as they're cool enough to handle, but they're even better if you can wait about 24 hours, to give the onions time to soak in that beautiful brine!Your pickled onions and jalapeños will keep for 1-2 weeks in the fridge. I recommend writing the date on the jar, because I hate playing, “When Did I Make These, Again?”