Pickled Jalapeños and Hominy
By Morgan BollingPublished on June 14, 2025
Time
45 minutes
Yield
Serves 10 to 12
Ingredients
1 (15-ounce) can white hominy, rinsed1 red onion, halved and sliced thin2 jalapeño chiles, stemmed and sliced into thin rings2 cups cider vinegar ⅓ cup sugar 1 tablespoon kosher salt
Before You Begin
These pickles are great over nachos, tacos, or as a salad topping. This recipe can easily be halved.
Instructions
- Combine 1 (15-ounce) can white hominy (rinsed), 1 thinly sliced red onion, and 2 thinly sliced jalapeños in large bowl. Bring 2 cups cider vinegar, ⅓ cup sugar, and 1 tablespoon kosher salt to boil in medium saucepan. Pour vinegar mixture over hominy mixture. Push onions and hominy to submerge and let flavors meld for at least 30 minutes. (Pickled hominy mixture can be refrigerated for up to 2 days.)
Time
45 minutesYield
Serves 10 to 12Ingredients
1 (15-ounce) can white hominy, rinsed
1 red onion, halved and sliced thin
2 jalapeño chiles, stemmed and sliced into thin rings
2 cups cider vinegar
⅓ cup sugar
1 tablespoon kosher salt
Ingredients
1 (15-ounce) can white hominy, rinsed
1 red onion, halved and sliced thin
2 jalapeño chiles, stemmed and sliced into thin rings
2 cups cider vinegar
⅓ cup sugar
1 tablespoon kosher salt
Ingredients
1 (15-ounce) can white hominy, rinsed
1 red onion, halved and sliced thin
2 jalapeño chiles, stemmed and sliced into thin rings
2 cups cider vinegar
⅓ cup sugar
1 tablespoon kosher salt
Why This Recipe Works
Pickled onions and pickled jalapeños each add so much flavor to a taco or plate of nachos. So why not combine them? We also added hominy which is a corn product made from dry kernels; it has a really nice nutty taste and chewy texture and adds another dimension to the pickling mixture. These pickles are quick, but they also can be made a couple days in advance.
Before You Begin
These pickles are great over nachos, tacos, or as a salad topping. This recipe can easily be halved.
Instructions
- Combine 1 (15-ounce) can white hominy (rinsed), 1 thinly sliced red onion, and 2 thinly sliced jalapeños in large bowl. Bring 2 cups cider vinegar, ⅓ cup sugar, and 1 tablespoon kosher salt to boil in medium saucepan. Pour vinegar mixture over hominy mixture. Push onions and hominy to submerge and let flavors meld for at least 30 minutes. (Pickled hominy mixture can be refrigerated for up to 2 days.)
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