This traditional pickle onion recipe was given to my mother-in-law years ago by a friend. She passed it down to me, and I have been making this ONO appetizer for years. It’s ONO with stews and poi. That’s how I like to eat it.
A friend who loves my onions, likes to eat the onions with her tuna sandwich. When the onions are gone, her husband keeps the onion juice, adds dried shrimp and uses the juice to season his food, much like chili pepper water.
Portuguese Pickled Onions
- 3 Maui onions peeled and quartered or any type of sweet onion available.
- 1/4 green bell pepper seeded and quartered (you can add more if you like peppers or you may use the yellow or red pepper for color.)
- 2 Hawaiian chili peppers chopped (include seeds for heat)
- 3/4 cup Heinz White vinegar
- 1 Tbs. sea salt
- 2 Tbs. sugar
- 3/4 cup boiling water
- Wash and sterilize 1 quart size canning jar.
- Cut both ends of the onions and stand the onion upright on the cutting board.
- Being careful not to slice to the very end, slice in half, and then slice into quarters.
- Keeping the quarters intact, alternately layer and pack the onions, bell pepper and chili peppers into the jar.
- Add the vinegar, salt and sugar.
- Add the boiling water to the top and seal with the cover.
- Shake to dissolve the sugar and salt.
How To Serve:
- Set on the kitchen counter for 24 hours. (Do not refrigerate)
- Refrigerate after it has set for a day.
- Yields 1 quart.