Recipe: Pickled onions

This recipe for pickled onions packs a punch.  It is a perfect topping for many a taco and sandwich, particularly pulled pork or chicken.  If your spice tolerance is not so high, back off the habaneros, or eliminate completely - it still gives a nice result.  The pineapple core adds a nice element - so keep this recipe in mind for the next time you are using one and keep the core.  We love to add pineapple to our pulled pork, so the two easily go hand in hand.  As you finish them off,  mix the pickling liquid with some olive oil for a mean vinaigrette.

You will need:

 1        red onion
 1        white onion
10       habanero peppers
1/2C   sugar
1C      cider vinegar
1C      water
1Tbs   kosher salt
 1        pineapple core 
 1        bay leaf
 6        black peppercorns

Method:

 - combine the vinegar, water, sugar, salt, bay leaf and peppercorns in a pot and bring up to a simmer
 - remove the seeds from the habaneros and julienne them
 - cut the pineapple core into strips
 - when the pickling liquid comes to a simmer, turn off the heat and add habaneros and pineapple core
 - julienne the onions and put in a bowl
 - after the liquid has cooled a bit but is still warm, pour over the onions (there is enough liquid)
 - toss the onions in the bowl so the heat helps break them down a bit
 - once cool, the onions should be submerged in the pickle and retain a bit of crunch
 - store in jars in the fridge until use