Pickled Onions AND Peppers
- 20m Prep Time
- 5m Cook Time
- 2h Ready In
These quick-pickled shallots and Scotch bonnet peppers add a tangy, spicy kick to any dish. The recipe also includes instructions for avocado toast topped with the pickles.
Ingredients
- 12 medium shallots peeled and cut into ⅛-inch slices
- 4 Scotch bonnet chile peppers halved, seeded, and thinly sliced
- 4.93 ml fresh ginger root grated
- 1 clove garlic peeled and grated
- 2 bay leaves
- 4.93 ml whole allspice berries
- 473 ml apple cider vinegar
- 14.8 ml coconut sugar
- 2.46 ml sea salt
- 4.93 ml coriander seeds
- 1 large ripe avocado peeled and seeded
- flake sea salt
- 29.6 ml fresh cilantro leaves
- 29.6 ml fresh mint leaves
- 14.8 ml chives chopped
- 14.8 ml green onions chopped
- 1 clove garlic peeled and grated or minced
- 1 serrano chile pepper stemmed, seeded, and finely diced
- fresh lime juice squeeze
- 2 pieces gluten-free Norwegian crisp bread or keto bread
- 2 pickled onions and peppers
- extra-virgin olive oil for drizzling
Nutrition (per serving, estimated)
Estimated based off 18 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 842 mg
- Iron: 15.4 mg
- Magnesium: 287 mg
- Phosphorus: 839 mg
- Potassium: 4084 mg
- Zinc: 6.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 bay leaves
- 4.93 ml whole allspice berries
- 473 ml apple cider vinegar
- 14.8 ml coconut sugar
- 2.46 ml sea salt
- 4.93 ml coriander seeds
- flake sea salt
- 29.6 ml fresh cilantro leaves
- 29.6 ml fresh mint leaves
- 2 pieces gluten-free Norwegian crisp bread or keto bread
- 2 pickled onions and peppers
Prepare
- 12 medium shallots, peeled and cut into ⅛-inch slices
- 4 Scotch bonnet chile peppers, halved, seeded, and thinly sliced
- Grate 4.93 ml fresh ginger root
- 1 clove garlic, peeled and grated
- 1 large ripe avocado, peeled and seeded
- Chop 14.8 ml chives
- Chop 14.8 ml green onions
- 1 clove garlic, peeled and grated or minced
- 1 serrano chile pepper, stemmed, seeded, and finely diced
- fresh lime juice, squeeze
- extra-virgin olive oil, for drizzling
Let's Cook
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Step 1.
Place the sliced shallots and Scotch bonnet chile peppers in a clean, sanitized quart-sized jar.
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Step 2.
In a small pot over medium-high heat, combine the apple cider vinegar, coconut sugar, sea salt, grated ginger, grated garlic, bay leaves, whole allspice berries, and coriander seeds. Bring to a boil, stirring occasionally to dissolve the sugar and salt.
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Step 3.
Pour the hot vinegar mixture over the shallots and peppers in the jar, ensuring they are fully submerged. Let the mixture cool completely at room temperature, about 1 to 2 hours.
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Step 4.
Once cooled, seal the jar tightly and refrigerate. Allow the pickles to sit for at least 4 hours before using, though a full day yields the best flavor. Store refrigerated for up to 1 month.
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Step 5.
To make the avocado toast, place the peeled and seeded avocado pulp in a small mixing bowl. Add flake sea salt to taste, cilantro, mint, chives, green onions, grated garlic, diced serrano chile, and a squeeze of fresh lime juice.
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Step 6.
Mash the avocado mixture gently with a fork until it reaches a guacamole-like consistency, leaving some chunks of avocado intact.
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Step 7.
Divide and spread the avocado mixture evenly over two pieces of gluten-free Norwegian crisp bread or keto bread.
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Step 8.
Top each toast with a large pinch of the prepared pickled onions and peppers. Drizzle with extra-virgin olive oil and serve immediately.