And it an old Bubbie’s pickle jar!
Ever see yourself doing something stupid, but you keep doing it because it feels good? That is me, eating pickled red onions and habaneros until my tongue bleeds. Like, I see it about to happen, but I keep right on going.
Try them on your sandwiches, tacos, and salads. And straight from the jar, too.
As with most recipes here, this one is pretty loose. You’re going to need:
- Sliced red onion
- White vinegar OR 2 parts lime juice, 1 part orange juice, and 1 part grapefruit juice or 1 part white vinegar and 2 parts lime juice
- 1 or more habanero peppers
- Plus, maybe: oregano (Mexican, toasted if you like), orange and/or lemon peel, a bay leaf, whole allspice, whole peppercorns
Place the red onion and any spices in a glass jar. Heat the liquid–or don’t–and then add to the jar. Put a slice in the habanero pepper and drop it in, or finely chop it and add it. Try to wait.
Above, we used a combination of white vinegar and lime juice, plus oregano. We kept the habanero whole this time.