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!
Ingredients
Cooking Instructions
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.
