June 14, 2022
Pickled Red Onion
“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.
Yield: Makes 6 Jars
- In a stockpot, combine the vinegar, water, salt, and sugar and bring to a boil over high heat.
- Stir in the onions and habanero, remove the pot from the heat, cover, and let sit overnight.
- Place six empty pint-size (480 ml) jars, right-side up, and their lids in a sterilizer rack in another stockpot.
- 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.
- One at a time, using tongs, remove the hot, sterilized jars and lids and drain.
- 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