Pickled Onions and Jalapenos

Author: Canadian Living

For less heat, seed the jalapenos before adding to the onions.

  • Portion size 500 servings
  • Credits : Holiday Celebrations: 2007

Ingredients

  • 1 large red onion thinly sliced
  • 2 jalapeño pepper thinly sliced crosswise
  • 1/2 cup rice vinegar
  • 2 tablespoons granulated sugar
  • 2 tablespoons lime juice
  • 3/4 teaspoons salt

Method

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.

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 33 mg
  • Protein trace
  • Calories 7.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 2 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pickled Onions and Jalapenos

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