Pickled Onion Recipe by: Chef Sheldon Simeon
- 5 pounds Maui onion, peeled
- 2 pounds green bell pepper
- 6 Hawaiian chili peppers
- pickling liquid (recipe below)
Method: Wash and sterilize a canning jar large enough to fit all the Maui onions and bell peppers. Cut both ends of the onion. Slice in half, then into quarters, keeping the quarters intact. Alternate layers of onions, bell pepper and chili peppers in the jar.
- 2 cups white vinegar
- 2 cups water
- 1 cup sugar
- 2 tablespoons Hawaiian salt
Method: Put all ingredients in a saucepot and bring to boil over high heat. Remove from heat and pour over onions and cover jar tightly. Let sit on counter for 24 hours, then refrigerate.