Pickled Onions

Coastal Living
Scotch bonnet peppers impart more flavor than heat to Pickled Onions.
Makes 3 cups


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2 red onions, halved and thinly sliced
2/3 cup sugar, divided
1/2 cup rice vinegar
1 teaspoon salt
1 scotch bonnet or habanero pepper, halved and seeded


1. Place onions in a large bowl, and sprinkle with 3 tablespoons sugar. Set aside.

2. Combine vinegar, salt, and remaining sugar in a saucepan over medium heat. Cook, stirring frequently, until sugar dissolves. Add pepper; cook 2 minutes. Remove pepper.

3. Bring mixture to a boil; stir in reserved onions. Remove pan from heat, and let stand 20 minutes. Cover and chill until ready to serve.

Created date

February 2013