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Old Saturday, August 21st, 2010, 01:17 PM
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LisaK LisaK is offline
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Join Date: June 2nd, 2005
Location: NH
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Default Re: Pickled/spicky onions

Someone e-mailed me this a while back:

Here's Kasi's original recipe to me (you cut down for your tastes):

The Onions are Easy - Here we go
Cut 10 Big White Onions in half, then slices ( Or use a Mandoline ) and put them in a Bowl
add 1 Liter +/- Heinz Vinegar
1 cup of Red wine.
Add 2 or 3 ( depends how spicy you like it )Fresh French Bonnet Peppers or other Fresh Hot Peppers ,small ones!! ( withou the Seeds ) cut in little pieces ( use Gloves !!! otherwise your Fingers will Burn from the Hot Peppers !!!! ).
Spice with 3-5 TS of sugar and 1-2 TS of salt .
Stir everything together and adjust the taste ( more Sugar or Salt maybe !!! and if the Vinegar taste is to much just add a Cup or two of Water !!!.
Chill it over Night in the Fridge.
We use Madame Janette Peppers here on the Island the nearst in the US is the Fresh French Bonnet one.
It is like Pickled if you add not to much Water and you can keep it in the Fridge for Weeks.
 
I know that Kasi said it was French Bonnet peppers, but they're called Scotch Bonnet peppers where I live.
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