University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
shadow
Main Dish Closeup
Share this recipe with your friends    Share on Facebook    Tweet on Twitter    
Cebollita (Nicaraguan Pickled Onions)
Total : 48 hours

Ingredients:

  • You will need one 1-quart jar
  • 1 large white onion (about 2 cups sliced)
  • 1 cup white vinegar
  • 1/3 cup water
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • jalapeño chilies

Directions:

  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.
Exchange: 1 vegetable
Carbohydrate Units: 0.5
Nutrition Facts
Servings per Recipe:
16 servings
 Amount Per Serving
 Calories 31      Calories from Fat 0
% Daily Value 
0%0% Total Fat 0g0g
0%0% Cholesterol   0mg0mg
21%0% Sodium   505mg0mg
3%0% Total Carbohydrate   8g0g
8%0%   Dietary Fiber   2g0g
0%   Sugars   0g
1%0% Protein   0.5g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: