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SideChef
Recipes
Dairy-Free
Pickled Red Onions with Habanero Peppers
Recipe

6 INGREDIENTS • 5 STEPS • 15MINS

Pickled Red Onions with Habanero Peppers

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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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
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!
15MINS
Total Time
$0.34
Cost Per Serving
Ingredients
Servings
16
US / Metric
Red Onion
2
Medium Red Onions
sliced 1/4-inch thick
Habanero Pepper
1
Habanero Pepper
de-seeded and sliced 1/8-inch thick
Water
1 cup
Water
Granulated Sugar
1/3 cup
Granulated Sugar
Salt
1 Tbsp
Salt
Apple Cider Vinegar
1 cup
Apple Cider Vinegar
or White Vinegar
Nutrition Per Serving
VIEW ALL
Calories
25
Fat
--
Protein
0.2 g
Carbs
6.2 g
Add to plan
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Pickled Red Onions with Habanero Peppers
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author_avatar
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 InstructionsHide 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 (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 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.
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.
Tags
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Dairy-Free
American
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Side Dish
Summer
Vegetables
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