June 14, 2022

Pickled Red Onion

Recipe: Matt Horn

“This is a simple pickle that has a distinct heat from the habanero pepper. If you want a more subtle heat, seed the pepper or use a milder variety such as jalapeño. Serve this pretty condiment with Meat Loaf or as a flavorful topping on a pulled pork sandwich.” – Matt Horn, cookbook author.


  • 3 cups (720 ml) distilled white vinegar
  • 3 cups (720 ml) water
  • 2/3 cup (192 g) salt
  • ½ cup (100 g) sugar
  • 6 large red onions, thinly sliced
  • 1 habanero pepper, chopped


Yield: Makes 6 Jars

  1. In a stockpot, combine the vinegar, water, salt, and sugar and bring to a boil over high heat.
  2. Stir in the onions and habanero, remove the pot from the heat, cover, and let sit overnight.
  3. Place six empty pint-size (480 ml) jars, right-side up, and their lids in a sterilizer rack in another stockpot.
  4. Fill the pot and jars with hot water until the jars are covered by 1″ (2.5 cm) of water. Bring to a boil over medium-high heat and boil for 10 minutes.
  5. One at a time, using tongs, remove the hot, sterilized jars and lids and drain.
  6. Divide the onions among the sterilized jars and then fill them with the brine. Seal and store in the refrigerator where they will keep for 2 to 3 weeks.

© 2022 Quarto Publishing Group USA Inc. Text © 2022 Matt Horn. Photography © 2022 Andrew Thomas Lee