Pickled Onions and Jalapeños
For less heat, seed the jalapeños before adding to the onions.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 7 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 33 mg |
| % RDI: | - |
| vit C | 2% |
| folate | 1% |
-
1 large red onion, thinly sliced
2 jalapeño peppers, thinly sliced crosswise
1/2 cup (125 mL) rice vinegar
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) lime juice
3/4 tsp (4 mL) salt
Preparation:
Place onion and jalapeños 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
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