6 INGREDIENTS • 5 STEPS • 15MINS

Pickled Red Onions with Habanero Peppers

Name: Pickled Red Onions with Habanero Peppers
Total time: PT900.0S
Yield: 16
Ingredients: 2 Red Onion; 1 Habanero Pepper; 1 cup Water; 1/3 cup Granulated Sugar; 1 tablespoon Salt; 1 cup Apple Cider Vinegar

Recipe

Pickled red onions are a summer staple for any kitchen. Bright and zippy, they are the perfect addition to tacos, salads, sandwiches and so much more!

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Pickled red onions are a summer staple for any kitchen. Bright and zippy, they are the perfect addition to tacos, salads, sandwiches and so much more!

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

15MINS

Total Time

$0.34

Cost Per Serving

Ingredients

Servings

16

us / metric

2

Medium Red Onions

sliced 1/4-inch thick

1

Habanero Pepper

de-seeded and sliced 1/8-inch thick

1 cup

Water

1/3 cup

Granulated Sugar

1 Tbsp

Salt

1 cup

Apple Cider Vinegar

or White Vinegar

Nutrition Per Serving

VIEW ALL

Calories

25

Fat

--

Protein

0.2 g

Carbs

6.2 g

Love This Recipe?

Add to plan

Pickled Red Onions with Habanero Peppers

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Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

Author's Notes

Yields 16 servings of 1/4 cup each.

Cooking Instructions

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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 (1 cup), Granulated Sugar (1/3 cup), and Salt (1 Tbsp) 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 (1 cup).

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.

Pickled Red Onions with Habanero Peppers

15MINS

$0.34

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

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