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An island favorite, Portuguese pickled onions with ogo is easier to make with our Just Enough stew-cut onions. You can make this pickled treat anytime without having to peel and cut the onions.


4-5 cups Just Enough Stew Cut Onions
1/4 cup dried ogo
1 Hawaiian chili pepper, split
2 cloves garlic, crushed
1 tablespoon Hawaiian salt
2 teaspoons sugar
1 cup white vinegar
2 cups cold water
quart glass jar

Add water, sugar, Hawaiian salt, vinegar, garlic and chili pepper to a small pot and heat mixture over medium high heat until sugar and salt are completely dissolved. Turn heat off and allow mixture to cool to room temperature. Fill a glass quart-sized jar half way with onions, add half of the dried ogo, then add more onions and top with remaining dried ogo. Once mixture has completely cooled, pour into jar and fill liquid to the top and cover. Allow to stand at room temperature for 2 days, then refrigerate.

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