Pickled Red Onions Recipe

Peel and slice onions

Trim ends of the red onions, peel, and slice into 1/8" to 1/4" thin rings or half-moons depending on preference. Separate into rings and place in a bowl.

Char the habanero

Heat a small skillet over medium-high heat. Add 1 tsp olive oil. Carefully place the whole habanero in the skillet and char on all sides until blackened in spots and blistered, about 2–3 minutes total, turning with tongs. Remove and let cool slightly. Using gloves or tongs, slice the habanero lengthwise, remove seeds if you want less heat, and thinly slice. If using garlic, smash the clove lightly and set aside to add to jar for flavor.

In a small saucepan combine 1 cup water, 1 cup distilled white vinegar, 2 tbsp sugar, 1 tbsp kosher salt, 1 tsp black peppercorns, 1 tsp coriander seeds, 1 tsp mustard seeds and 1 bay leaf. Bring to a simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes. Once simmering, remove from heat and let sit for 2 minutes to slightly cool.

Place the sliced onions into the sterilized 16 oz jar, packing loosely but without crushing. Tuck the charred sliced habanero and optional smashed garlic clove among the onion layers. Add the cilantro sprigs if using.

Carefully pour the hot brine over the onions and habanero in the jar, covering them completely and leaving about 1/2" headspace. Use a spoon to press the onions down so there are no air pockets. Add the lid and screw on until fingertip-tight.

Let the jar cool to room temperature on the counter (about 30–45 minutes). Once cool, refrigerate. The pickled onions will be lightly pickled after 1 hour, good after 4 hours, and best after 24 hours. Refrigerate for up to 3–4 weeks.

Before serving, taste and adjust with freshly ground black pepper to taste. If you prefer less heat, remove any large habanero pieces before serving.