Now I know this post will not be up everyone's alley but when I was in Honduras I re-fell in love with pickled onions.  They had them in little jars at all the restaurants on the West End.  While I was in Honduras, my friend Nicolle posted about pickled red onions (here) and I knew I had to make some as soon as I got home.  Nicolle used this recipe and so did I.
 So you basically cut up the onions and warm up the liquids and sugar and also toss in the spices.
You let the liquid cool and then add the onion slices.  At first I was worried I did not have enough liquid but I did, once they started to pickled and shrink a bit.
for complete directions click here.


  • 1 large red onion
  • 1 c. apple cider vinegar
  • 1/2 c. red wine vinegar
  • 1/4 c. sugar
  • 1 tsp. kosher salt
  • 1/8 tsp. ground allspice
  • pinch of red pepper flakes

and as a Latin American,  I like me some spice at bfast so I made some eggs and a little side of rice and beans and topped it with some of my pickled onions.