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Pickled Onions

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


  • 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

How to Make It

  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.