Hot Pickled Onions

the pickle with a kick

Don’t let the these pretty pink rings deceive you—there’s nothing lady-like about their punch.  These spicy pickles are sure to get your attention.  They are the ultimate addition to a meal anytime of the day.  Be creative with where you layer them.

cooking information

• Yield: 2 Cups
• Prep Time: 10 minutes
• Cooking Time: 5 minutes

all ingredients

• 1 Large Red Onion
• 2 Cups White Distilled Vinegar
• ½ Cup Water
• 2 Tablespoons Sugar
• 1 Tablespoon Kosher Salt
• 2 Dried Bay Leaves
• 3 Cloves Garlic
• 1 Fresh Serrano Chile

recipe instruction

1. First, smash the garlic cloves. Remove the tops, and cut lengthwise, the chiles.

2. Next, cut the top and bottom off the onion. Carefully remove the outer layer and cut the onion into ½-inch-thick rounds.

3. In a medium sauce pan, bring all but the onions to a boil; stir frequently so the salt and sugar dissolve. Boil for 2 minutes, and then turn off the heat. Throw in the onion rings and let the flavors steep together as the contents cool completely.

4. Store your spicy pickled onions in an airtight container up to 2 weeks in the refrigerator.

cooking tips

• These are not only delicious, they also present beautifully. With just a couple rings, add a spicy kick to pizzas, sandwiches, even a savory breakfast.
• If you are feeling brave, play around with different peppers. Just be careful to use gloves with the especially spicy varieties.