Mexican Pickled Onions

• portionen: 10 servings
• aktive zeit: 5 minutes
• gesamtzeit: 30 minutes

Zutaten

1 red onion (peeled and thinly sliced)

2 slices habanero or jalapeno peppers

¾ cup apple cider vinegar

¼ cup water

1 teaspoon salt

2 tablespoons sugar (optional, omit if making a no-sugar option)

Anweisungen

Peel the onion and slice it as thinly as you can. A mandolin slicer is helpful, but you can just slice thinly with a knife if you prefer.

Thinly slice the pepper with a knife, and remove ribs and seeds.

In a small saucepan, combine the vinegar, water, salt, and (if using) the sugar. Turn the stove to medium heat and bring just to a boil.

Place onions and peppers in a large jar or other glass container. Pour the vinegar solution over them.

Stir the contents in the jar to evenly coat all of the onions, then use a spoon to push the onions down so they are completely covered by the liquid.

Screw on the lid, and place in the refrigerator for a minimum of 20-30 minutes for pickling.

Nährwertangaben

• Kalorien: 5 kcal
• Gesamtfett: 1 g
• Gesättigtes Fett: 1 g
• Ungesättigtes Fett: 2 g
• Natrium: 233 mg
• Gesamtkohlenhydrate: 1 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 1 g
• Eiweiß: 1 g