Scotch bonnet peppers impart more flavor than heat to Pickled Onions.
This recipe goes with Carne Salada with Pickled Onions
Yield: Makes 3 cups
- 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.
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