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DNovak Friday, August 13th, 2010 09:27 PM

Pickled/spicky onions
I am having a huge Aruba craving!!! Does anyone know the receipe for either Madame Janettes or El Gaucho onions? I would really like to perfect them here at home. They seem simple enough but I am not good at trying to figure those kind of things out.

Michael Saturday, August 14th, 2010 10:22 AM

Re: Pickled/spicky onions
Vinegar, salt, pepper, sugar, Madame Janette or French Bonnet Peppers, pinch of red wine - marinate overnight.

LisaK Saturday, August 21st, 2010 01:17 PM

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.

roschone Sunday, August 22nd, 2010 06:49 PM

Re: Pickled/spicky onions
They're called Scotch Bonnet where I live as well. And lucky me, I'm growing them again this year, and have a bunch. Maybe I'll whip up a batch of these onions, and transport my taste buds to the island for a while.

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