Pink Pickled Onions
- Serves
- Difficulty
Pink pickled onions are from the Yucatan, where they put them on dishes such as puerco pibil and panuchos. The flavour is as perky as the colour with a pleasing heat. Using a habanero would be more traditional but a Scotch bonnet will work too.
Additional details
- 3 red onions, approx 250g (peeled & sliced into half moons)
- 125m cider vinegar
- 125ml water
- 1/4-1/2 tsp salt
- 1/4 Cool Chile Habanero Whole
- Pinch of Cool Chile Mexican Oregano
Additional details
- Drop the onions into boiling water for 1 minute. Drain and rinse under cold water
- Put the onions and the rest of the ingredients into a glass jar and stir. The liquid should cover the onions, let sit until the onions go bright pink, about 4 hours. Keep for about 5 days in the fridge.
Highlighted Ingredients
-
Habanero Chillies 20g
£3.75
-
Mexican Oregano 20g
£4.15