Pickled Onions and Jalapenos

By The Canadian Living Test Kitchen

Tested till perfect

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Pickled Onions and Jalapenos

This recipe makes 2 cups servings

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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

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