Spicy Pickled Onions and Veggie Condiments

Spicy is one of the preferred flavors in my library of taste, I reach for it and crave it more often than not. This is not a trait I was born with, but a preference I developed. Spice comes to me in an assortment of ways, and pickling happens to be a tradition both sides of my family have enjoyed for years. My Great Grandma Presley use to make her own pickles, and my Grandfather Sandoval always ate a pickled huerito chile with his sandwich. My pickling recipe is a mish mash of many flavors pulled from my upbringing and travels rolled into one.  I used onions and veggies for this pickling and added a Red Savina Habanero Pepper from Melissa’s Produce to bring on the heat. Now my sandwiches, fish and chips, hamburgers, tacos…. will be complete.

Ingredients for Spicy Pickled Onions and Veggies:

1 – Red Savina Habanero Pepper

2 – cloves of garlic (smashed)

3 – 1 inch cubes of watermelon

2 – radish (sliced)

1 – carrot (sliced)

1 – red onion (sliced)

1/2 – teaspoon coriander seeds

1/4 – teaspoon cumin seeds

1/4 – teaspoon oregano

1/4 – teaspoon black pepper

1/2 – teaspoon salt

1 – 8.5 oz bottle of Red Wine Vinegar

a large jar.

See video for instruction.

Store in fridge for 2 days minimum before eating.

For more recipes using the RED HOT SAVINA HABANERO, check out what some of my friends made with theirs.

Valentina made Spicy Mayan Hot Chocolate

Chef Louise Mellor made Hot Wings with Red Savina Nectarine Sauce

Dorothy made Heatwave Mayonnaise

Nancy made Savina Habanero Slaw

Ericka made Savina Habanero Pepper & Tamarind BBQ Sauce Turkey Tostadas

Video shot with my iPhone by: Mando Lopez
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13 Responses to Spicy Pickled Onions and Veggie Condiments

  1. Great idea! I thought of adding a pinch of sugar, too, to make it a sweet-tangy pickle. Gotta try this!

  2. Pingback: Hotter than a hussy sitting in church on Sunday morning, bless her soul. Hot like a cat on a hot tin roof. Hot enough to burn a polar bear's butt.

  3. Pingback: Spicy Mayan Hot Chocolate Recipe with Red Savina Habanero Peppers

  4. Pingback: Tame the Fire: Red Savina Chile Peppers

  5. Those are some gorgeous peppers! Habaneros are still a little too spicy for my tastbuds, but I would not mind eating the rest of the pickled goodies in the jar. ;)

  6. Jeannette says:

    You make it look so easy! The peppers look great, by the way.

  7. Love love this!! I’m thinking to make some as a gift.

  8. Delish! And I love your gloves :-)

  9. Ericka says:

    My nalgas are still burning from this! I like the idea of watermelon to tame down the heat. That or a fire hose.

  10. Oh, dear. I can feel the heat just reading this. My husband would love these spicy pickles. But, alas, I am a true weenie when it comes to anything spicy.

  11. Unknown Mami says:

    I had an unfortunate experience with a Habanero, but you are making me reconsider my reluctance to give it another shot.

  12. Ruby says:

    I’ve got to be the only Mexicana that doesn’t like chile or onions but i happen to be married to a man that loves all things Mexican including me HA! I will have to try this for him.

  13. Eliana says:

    Such an easy way to add great flavor to just about anything.

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