Mexican Pickled Onions

• servings: 10 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 5 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 233 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g