Sweet & Spicy Pickled Onions {Beware of food-eating contests!}

sweet spicy pickled onions

I’ve worked in “Top 40” radio and I’ve worked in Christian music radio – and there are actually more similarities than differences. The hours can be bizarre, creative people can be a challenge to manage {understatement – and I’m including myself here!} … and it’s an absolute blast.

My first gig in radio was a morning show in Omaha. I was co-host to a former soap-opera actor with “slight” narcissistic tendencies. We had just the right amount of tension between his low-road approach and my constant attempts to reel him in. He was extremely funny and very creative – and was always pushing the envelope when it came to getting our listeners involved.

Which brings me to another similarity across genres. Your biggest fans can be very interesting characters. Like the guy who entered an eating contest we sponsored, hoping to win a big prize.

Only this wasn’t a pie-eating contest, or a hot dog eating contest …

The “cuisine” he’d be attempting to chow down faster than his opponent was a big silver bowl of … Alpo. That’s right. Dog food.

It gets better.

His opponent? A Great Dane named Sarge.

You already know who won. I’m going to go out on a limb and guess that Sarge’s poor opponent sat out the next couple of meals while he “recovered.”


My intent in sharing the story wasn’t to gross you out (too late?) but rather to show you just how intellectually stimulating our show was. I’m kidding.

As I fine-tune my “eating philosophy” {best summed up “Make Every Bite Count!”} I know I couldn’t waste a meal on something so… not enjoyable.

These Sweet & Spicy Pickled Onions are in my fridge right now, ready to top off a perfect summer tostada or juicy burger. You’ll no doubt come up with other ways to use them to perk up a meal.

And if you ever enter a food-eating contest, make sure it’s something you’d enjoy over-indulging.

Sweet & Spicy Pickled Onions
  • 1 red onion, thinly sliced
  • 1 jalapeño pepper, thinly sliced
  • 1 cup rice wine vinegar
  • ½ cup sugar
  1. Place onion and pepper in medium sized bowl.
  2. In small saucepan on stovetop, heat vinegar and sugar until sugar is dissolved and mixture is just starting to boil. Pour mixture over onion and pepper in bowl, stirring to throughly mix. Let sit at room temperature for 1 hour, stirring occasionally.
  3. Store in tightly covered container in refrigerator.
You can control the spiciness of the mixture by removing the veins and seeds from the jalapeños. If you want more heat, try using a serrano pepper.


, , , , , ,

One Response to Sweet & Spicy Pickled Onions {Beware of food-eating contests!}

    Error thrown

    Call to undefined function ereg()