Pickled Onions
By Katie LeairdPublished on October 18, 2016
Time
10 minutes, plus 30 minutes pickling
Yield
Serves 8 (Makes about 2 cups)
Ingredients
1 small red onion, halved and sliced thin2 jalapeño chiles, stemmed and sliced into thin rings1 cup white wine vinegar 2 tablespoons lime juice 1 tablespoon Sugar 1 teaspoon Salt
Instructions
- Combine onion and jalapeños in medium bowl. Bring vinegar, lime juice, sugar, and salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. (Pickled onions can be made in advance and refrigerated for up to 1 week.)
Time
10 minutes, plus 30 minutes picklingYield
Serves 8 (Makes about 2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Pickled onions are a surefire way to spice up any dish. For the best results, we sliced the onions uniformly thin so that they absorbed the pickling liquid quickly and evenly. We also seeded the jalapeño chiles to keep the spice level under control. A mix of white wine vinegar and fresh lime juice provided the perfect acidic kick. Thirty minutes was all it took until the onions were ready to serve.
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