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Pickled Hatch Chiles & Sweet Onions|Craving Something Healthy

Pickled Hatch Chiles & Sweet Onions

Prep Time 15 minutes
Total Time 1 day
Servings 2 pints


  • 4-5 large Hatch chiles or you can substitute any other mild or hot chile pepper
  • 1 large sweet onion
  • 1 cup water
  • 1 cup white vinegar
  • 1/2 cup sugar
  • 1 tablespoon kosher or sea salt
  • optional pinch or more of red pepper flakes


  • Slice chiles into thin (1/4- inch) rings, removing seeds and membrane if desired.
  • Peel onion, and slice into rings about the same width as peppers.
  • Toss vegetables together and place into clean jars.
  • Bring water, vinegar, salt, sugar and optional red pepper flakes to a boil in a medium saucepan.
  • Pour hot brine mixture over vegetables and cover tightly.
  • Let cool, and then refrigerate at least 24 hours.
  • Keeps for 4 weeks in the refrigerator.