Cebollita (Nicaraguan Pickled Onions)
  1. Handle fresh chilies with care, slice jalapeños very thinly.
  2. Combine vinegar, water, sugar, and salt; whisk until sugar and salt have dissolved.
  3. Add onions and jalapeños to pickling mixture, place in 1-quart jar.
  4. To pickle: store in refrigerator for 2-3 days, stirring occasionally.
  5. Pickled onions will keep for several weeks in the refrigerator.

From Flavors of Fiesta by University of Illinois Extension

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