Belizean Pickled Onions

Belizean Pickled Onions
Description
This bright, tangy, and fiery condiment from Belize adds a burst of flavor to everything it touches. Antioxidant-rich red onions combine with vitamin C-packed habaneros, creating a vibrant mix. Pickling in vinegar enhances the bioavailability of essential minerals, supporting heart health and digestion. It’s a versatile topping that boosts both flavor and nutrition in any dish.
NOTE
This recipe is fiery hot—wear gloves for habaneros and clean tools and surfaces after prep
Ingredients
about 1 pint MAKES
- 2 large red onions
- 2 habanero peppers (for a milder version, try habanada peppers)
- 1/2 tsp salt
- 1 cup cider or white wine vinegar
- 4 allspice berries
- 1/4 cup cilantro leaves, chopped (optional)
Directions
-
Step 1
Peel, halve and core the onions, then cut them longitudinally into slivers. Remove the stems, seeds and membranes of the habaneros, and cut them lengthwise into very thin strips. For a hotter pickle, leave the some or all of the seeds and membranes in. -
Step 2
Put the onions and habaneros in an ample bowl, add salt, and stir to combine them for a minute or two, so the onions start to relax and release moisture. Add the vinegar, allspice, and cilantro (if using) and stir to combine. Transfer everything to a clean jar or container and let it marinate for at least an hour (overnight is even better), or up to 24 hours before refrigerating. -
Step 3
To serve, use a fork or slotted spoon to remove the mixture from the vinegar, and don’t eat the allspice! This will keep for at least a month in the fridge. Use in all manner of sandwiches or try it with Belizean rice and beans, as a garnish for tacos, in a Hippie Bowl, or on eggs. Save the spicy, oniony vinegar for dressings, gravies, or to make another batch of this pickle.
About the author
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