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Pickled Habanero Onions

jan gavriljan gavril Gavril
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  • Pickled Habanero Onions:
  • 3/4 cup fresh lime juice
  • 3/4 cup distilled white vinegar
  • 3 tablespoons superfine sugar
  • 2 teaspoons kosher salt
  • 1/2 habanero chile, seeds removed
  • 1 large red onion, peeled, halved, cut into 1/8-inch-thick slices
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  • 1

    For the pickled habanero onions: Combine 1/2 cup water, the lime juice, vinegar, sugar, salt and habanero chile in a medium saucepan. Boil the vinegar mixture until the sugar is dissolved. Remove the saucepan from the heat and cool for 5 minutes.

  • 2

    Put the onion slices in a small bowl. Pour the warm vinegar mixture over the onions and toss to coat. Cover the bowl and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.

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