Pickled Red Onions with Habaneros (Curtido)

• servings: 8 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

4 - 5 habanero peppers (sliced thin)

1 large red onion (sliced thin)

2 cloves garlic (minced)

½ cup apple cider vinegar

½ cup white vinegar

½ cup fresh squeezed lime juice

½ cup water

1 tablespoon 100% maple syrup (or granulated sugar)

1 teaspoon kosher salt

Directions

In a large bowl, toss to combine habaneros, red onion and garlic. Transfer the habanero mixture into a large quart jar with a lid, pushing them down into the jar. Leave 1/4th inch empty at the top of the jar.

In a small saucepan, combine the remaining ingredients and heat until boiling. Remove from the burner and pour over the onions and peppers, until covering them completely. Place the lid on the jar and let them sit until cool and then refrigerate until ready to use.

You can serve these the day they are made, but they are best made the day before.

Nutrition

• Serving Size: 1
• Calories: 39 kcal
• Sodium: 163 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 1 g