Ingredients
Units
Scale
- 2 medium-large sized red onions, sliced thin (about 1/4” thick)
- 1 habanero pepper, de-seeded and sliced thin (about 1/8” thick)
- 1 cup water
- 1/3 cup sugar (if you are omitting the peppers cut the sugar back to 1/4 cup)
- 1 tbsp salt
- 1 cup vinegar (apple cider vinegar or white vinegar work well
Instructions
- Fill a clean 32 oz. glass jar with a handful of sliced red onions and then add a bit of sliced habaneros. Continue layering until the jar is almost full.
- Heat water, sugar & salt in a pot, stirring until salt & sugar are dissolved.
- Once sugar is dissolved, remove pot from heat and add in the vinegar.
- Pour the brine over the prepared onions & peppers, leaving about 1/2” 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1/4 cup
