Paleo Pickled Jalapeno Peppers & Red Onion
Prep Time
10minutes
Passive Time
1hour rest time
Prep Time
10minutes
Passive Time
1hour rest time
Instructions
  1. Combine vinegar, water, salt, honey, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until honey is thoroughly dissolved. Remove from heat and set aside.
  2. Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.
  3. Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately on top of Paleo Beef Chili or Tex Mex Chicken Tenders, or cover and store in the refrigerator for up to one week.