Pickled Onions and Jalapenos
30 people added this to their Recipe Box
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 |
For less heat, seed the jalapenos before adding to the onions.
Ingredients
- 1 large red onion, thinly sliced
- 2 jalapeño peppers, thinly sliced crosswise
- 1/2 cup rice vinegar
- 2 tbsp granulated sugar
- 2 tbsp lime juice
- 3/4 tsp salt
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.
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
- Keywords : Sides; Mexican; Onions; Jalapeno pepper; Boil; Make-Ahead;
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