Pickled pink onions by Cool Chile
Pickled pink onions are from the Yucatan, where they put them on dishes such as puerco pibil and panuchos. The flavour is as perky as the colour with a pleasing heat. Using a habanero would be more traditional but a Scotch bonnet
will work too.
3 red onions, approx 250g (peeled & sliced into half moons)
125m cider vinegar
125ml water
1/4-1/2 tsp salt
1/4 Chile Habanero or fresh Scotch bonnet chilli
Pinch of Mexican Oregano
Put all of the ingredients into a glass jar and stir. The liquid should cover the onions, let sit until the onions go bright pink and but they are still crunchy, about 2 hours. The next day they will become more soft and the bright pink fades to a dusky pink, they are still good, just not psychedelic. Keep for about 3-4 days in the fridge.