Belizean Pickled Onions

Recipe PREP 10 mins, plus marination time COOK 5 min

Belizean Pickled Onions

PREP 10 mins, plus marination time COOK 5 min

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.