Pickled Red Onions and Jalapeños

Pickled Red Onions and Jalapeños


  • 3 pcs jalapeños (adjust based on size)
  • 1 large red onion
  • 150 g water
  • 150 g white vinegar
  • 150 g sugar
  • 4 cloves of garlic
  • A couple of bay leaves
  • Crushed black pepper
  • 1-2 tsp Handsome Ramson 
  • Coriander stalks (optional)


  1. First, slice the jalapeños. You decide the thickness - for more texture, cut them thicker; for a softer outcome, slice them thinner.

  2. Half the onion and slice it, following the same principle as for the jalapeños regarding thickness. Place both jalapeños and onions in a container. Crush the cloves of garlic and add them in.

  3. Heat vinegar and water in a pot, and add sugar, Handsome Ramson, crushed black pepper, and bay leaves. Bring it to a boil.

  4. Pour the hot mixture over the jalapeños and onion. If you want coriander in your pickling, tie the coriander stalks together and add them to the mix. Let it sit and infuse for a few hours.

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