Pickled Onions and Jalapenos
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This recipe makes 2 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 7 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 33 mg |
| % RDI: | - |
| vit C | 2 |
| folate | 1 |
- Portion size: 2 cups (500 mL)
For less heat, seed the jalapenos before adding to the onions.
Ingredients
- 1 large 1largered onion, thinly sliced
- 2 2jalapeño pepperjalapeño peppers, thinly sliced crosswise
- 1/2 cup 1/2cuprice vinegar
- 2 tbsp 2tbspgranulated sugar
- 2 tbsp 2tbsplime juice
- 3/4 tsp 3/4tspsalt
Preparation
Place onion and jalapenos in heatproof bowl.
In small saucepan, bring vinegar, 1/2 cup (125 mL) water, sugar, lime juice and salt to boil over medium-high heat, stirring until dissolved.
Pour over onion mixture; let stand for 30 minutes, stirring occasionally. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 10 days.) Drain before serving.
Source : Holiday Celebrations: 2007
