Chilli Infused Pickled Red Onion
Equipment
- Saucepan
- Sterilize glass canning jar
Ingredients
- 2 red onion ` Large
- 230 ml white vinegar
- 125 g caster sugar
- 125 ml water
- 2 lemon harbanero chilli peppers
- 2 tsp salt
Instructions
- Sterilize jar by resting in oven @ Gas 1 for 10 minutes
- In a saucepan add the vinegar, sugar, salt and water and bring to the boil
- Thinly slice red onion and half slice the chill's length ways
- Add the onion and chill's to fill the glass jar
- Cover over with the boiling pickling liquor
- Rest until cool and refrigerate
- The longer this is left to infuse the better it tastes. I would leave for a minimum 1 hour before use but 24 hours is best.
Notes
Chilli infused pickled red onion is great on sandwiches, salads, curries, cheeseboards..... the uses are endless. Share in the comments how you enjoys yours!