Pickled Red Onions with Habanero Peppers

Ingredients

Servings

16 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Medium Red Onions

sliced 1/4-inch thick

1

Habanero Pepper

de-seeded and sliced 1/8-inch thick

240 mL

Water

65 g

Granulated Sugar

20 g

Salt

240 mL

Apple Cider Vinegar

or White Vinegar

Cooking Instructions

HIDE IMAGES

Step 1

Fill a clean 32 oz. glass jar with a handful of Red Onions (2) and then add a bit of Habanero Pepper (1) . Continue layering until the jar is almost full.

Step 2

Heat Water (240 mL) , Granulated Sugar (65 g) , and Salt (20 g) in a pot, stirring until salt and sugar are dissolved.

Step 3

Once sugar is dissolved, remove the pot from heat and add in the Apple Cider Vinegar (240 mL) .

Step 4

Pour the brine over the prepared onions and peppers, leaving about 1/2-inch headspace at the top of the jar. Seal with a lid and allow the jar to cool down to room temperature before storing it in the refrigerator.

Step 5

It's best to wait 24 hours before eating, this will allow all of the flavors to fully develop. But if you want a quicker pickle, wait at least 4 hours.