Recipes

Spicy Pickled Onions with Celtic Sea Salt®

Thinly sliced red onions are quickly pickled with jalapeño, apple cider vinegar, honey, and Celtic Sea Salt® for a sweet, tangy, and mildly spicy topping that's perfect for tacos, burgers, sandwiches, salads, and grain bowls.

Prep Time: 10 Min

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Ingredients

Large red onion, thinly sliced: 1
Jalapeño, seeded and thinly sliced: 1
Apple cider vinegar: 1/2 cup
Water: 1/2 cup
Raw honey: 1 tbsp
Light Grey Celtic® Sea Salt: 1 tsp
Whole black peppercorns: 6

Light Grey Celtic®

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Steps

1

Prepare the vegetables

Thinly slice the red onion and jalapeño. Remove the jalapeño seeds for mild heat, or leave some ribs for extra spice.
2

Make the brine

In a bowl or mason jar, whisk together the apple cider vinegar, water, honey, and Light Grey Celtic® Sea Salt until the honey and salt dissolve.
3

Combine the ingredients

Add the sliced onions, jalapeño, and black peppercorns to the brine, making sure the onions are fully submerged.
4

Let the onions pickle

Let the onions sit at room temperature for 1½–2 hours, stirring occasionally if needed.
5

Store the onions

Transfer the pickled onions and brine to an airtight container or keep them in the mason jar. Refrigerate until ready to serve.
Serve and enjoy

Enjoy on tacos, burgers, sandwiches, salads, grain bowls, wraps, or alongside grilled meats.

Celtic Sea Salt® Tips for Spicy Pickled Onions

Adjust the heat: Remove all jalapeño ribs for a milder flavor or leave some in for extra spice.
Keep submerged: Make sure the onions stay covered by the brine for even pickling.
Make ahead: The flavor continues to improve after a day in the refrigerator.
Storage: Refrigerate in a sealed jar for up to 2 weeks.
Serving tip: Add to tacos, avocado toast, burgers, pulled pork, or grain bowls for a bright, tangy finish.

Large red onion, thinly sliced: 1
Jalapeño, seeded and thinly sliced: 1
Apple cider vinegar: 1/2 cup
Water: 1/2 cup
Raw honey: 1 tbsp
Light Grey Celtic® Sea Salt: 1 tsp
Whole black peppercorns: 6