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.
Hawaii chili peppers have the heat of Habaneros without the fruitiness.
Thai chili’s or something similar in heat. Hawaiian chili’s are very hot and aren’t sweet or fruity, they just hit hard with heat and fade off. You can even sub with serranos or jalapeño peppers for a more mild and consistent heat. Just slice them up and add to the onions when adding the pickling juice.
Hi, what can I use in place of Hawaiian chili peppers?