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Pink Pickled Onions

Cooks In

over 60 minutes

Pink pickled 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.


  1. Drop the onions into boiling water for 1 minute. Drain and rinse under cold water 
  2. Put the onions and the rest of the ingredients into a glass jar and stir. The liquid should cover the onions, let sit until the onions go bright pink, about 4 hours. Keep for about 5 days in the fridge.