Pickled Red Onions Habaneros (Printable Version)
# What You'll Need:
→ Vegetables
01 -
2 large red onions, thinly sliced
02 -
2 habanero peppers, thinly sliced (seeds removed for less heat)
03 -
2 garlic cloves, thinly sliced
→ Pickling Brine
04 -
240 ml apple cider vinegar
05 -
120 ml white vinegar
06 -
60 ml freshly squeezed lime juice
07 -
2 tablespoons pure maple syrup
08 -
1 tablespoon kosher salt
# Step-by-Step Directions:
01 -
Combine sliced red onions, habanero peppers, and garlic in a large mixing bowl. Toss to distribute evenly.
02 -
Firmly pack the mixed vegetables into a sterile 1-litre glass jar with a tight-fitting lid.
03 -
Combine apple cider vinegar, white vinegar, lime juice, maple syrup, and kosher salt in a saucepan. Bring to a boil over medium heat, stirring until the salt and syrup have dissolved.
04 -
Carefully pour the hot brine over the vegetables in the jar, ensuring all pieces are fully submerged.
05 -
Allow the jar to cool to room temperature before sealing with the lid.
06 -
Refrigerate for at least 24 hours for optimal flavor development. Shake jar gently after sealing to ensure even brine distribution.
# Helpful Notes:
01 -
For a milder version, reduce habanero quantity or remove seeds entirely.
02 -
Wearing gloves is recommended when handling hot peppers to avoid skin irritation.
03 -
Best flavor develops after 24 hours, but can be enjoyed immediately.
04 -
Store in the refrigerator for up to 2 weeks; flavors intensify over time while the heat of the peppers mellows.