1/4 cup sugar (you can always add more to make sweeter if you prefer)
1 tsp sea salt
1 habanero (optional)
2 large red onions sliced thin julienne, set aside
Blend first 4 (5 if using habanero) ingredients on high until completely pureed.
Place berry vinegar mixture in a pot & bring to a boil.
Immediately turn off heat, add sliced red onions & let rest until cooled enough to handle, roughly 20 minutes.
Next, place everything in a large heavy plastic zip bag, press out as much air as possible & let cool in the refrigerator overnight. (If you plan on eating these day of, try to make at least 1 hour in advance to get a nice, pickled flavor.)
Keep in the refrigerator in a non-reactive container and they will last virtually forever!
Chef Travis Peters
Chef Travis Peters is the Owner and Chef of The Parish Gastropub, and was named the winner of the 2019 California Giant Chef Invitational.