Inspired by Bobby Flay, who notoriously (and almost comically) puts pickled red onions on almost everything, my brother has been making these for a long time and uses them in almost the same way. Over the years, he has since adapted it with his own twists, using different spices, garlic, and jalapeños. All very great and tasty additions. These pickles go nicely on burgers, sandwiches, in salads, as toppings for meats and tacos. They’re so good with literally anything and so easy to make, that you’ll want to have a jar stashed away at all times.
They are nice and crisp and have the best bite of vinegary tang with a hint of ever so slight kick from the jalapeños, which are a bonus pickle in this jar. No boiling of the brine is needed either, making this a really quick pickling. You can easily make a batch while prepping other meal components and they’ll be ready to use by the time you need them.
Make a big batch and store them in the fridge for up to 2 weeks–when you’ll just want to make another. You’ll find yourself reaching for them to throw on top of so many different meals that they just might become your signature dish. 🖊️
