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 guero 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, and veggie burgers…. will be complete.

Ingredients for Spicy Pickled Onions and Veggies:

1 – Red Savina Habanero Pepper (even a half of one will bring heat)

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.

Video shot with my iPhone by: Mando Lopez