My Cart

End of season Sale! 50% off all seeds, stickies and magnets! Plus, Free shipping on orders over $50!
*Sale prices reflected at check out.*
Please allow 7-14 business days for your seed orders to be processed and shipped. Love y'all, and thank you for your patronage!

Guava Pickled Red Onions

By: Professor Mint 

April 08, 2024

I love, love, love, pickled red onions. I’ll eat them on just about anything; tacos, sandwiches, on omelets, and pizza, served with grilled meats, or even as an accompaniment on my charcuterie boards.  I literally inhale them like my life depends on it, every chance I get.


Making these pickled red onions with guava juice, instead of water and sugar, makes them truly delectable.  They’re sweet, tangy, with a hint of spice, if you choose to add the jalapenos, you can even do serranos, or habaneros if you’re feeling extra spicy.  I also use this recipe to pickle my jalapenos, cucumbers, or just garlic too, since I enjoy the brine so much. ​​The world is your oyster, pickle what ya want. So feel free to split the jars between different items, if you don’t need as many onions as I do lol.


And of course you can lessen the amount of garlic and spices to your preference, or even use different combinations of them.  But you know me, I love my spices, and herbs.  You can also use other juices too like pineapple, and passionfruit.  I've even done them with Korean pear juice, and they’re all delicious regardless of the juice I’ve tried.  If you give them a try, tag me on Instagram/tiktok and let me know what you think!



80 ounces (I filled 2 32 oz jars and 1 16 oz jar)

To pack directly in jars:


3 purple onions, french sliced

2 jalapenos, sliced, optional

3 sprigs of fresh dill (one sprig per jar, I filled 3 jars)

9 cloves garlic, sliced or crushed your preference


For Brine:


1.5 cups white vinegar

3 cups guava juice

3 tsp salt (I used celtic)

2 tsp coriander seed

1 tsp cumin seed

2 tsp mustard seed

3 bay leaves, fresh or dried

3 curry leaves fresh or dried

4 star anise

1 tsp black peppercorns



  1. Slice your onions, garlic, and jalapenos, in whatever manner pleases you, and stuff your cleaned, sterilized jars, adding one sprig of dill to each jar.  It’s ok to over stuff, once the hot liquid hits them, they’ll make more room.
  2. In a medium saucepan, add all of your other ingredients , and bring to a boil.
  3. Once boiled, spoon your liquid into your jars over the onions, until fully submerged.
  4. You can close your jars and refrigerate, once they cool for 20-30 minutes, or you properly can them from here.  However, I eat them way too quickly to bother properly canning them.

Show Me More Recipes