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
- Slice onion to desired thickness.
- Handle fresh chilies with care, slice jalapeños very thinly.
- Combine vinegar, water, sugar, and salt; whisk until sugar and salt have dissolved.
- Add onions and jalapeños to pickling mixture, place in 1-quart jar.
- To pickle: store in refrigerator for 2-3 days, stirring occasionally.
- Pickled onions will keep for several weeks in the refrigerator.
Image
Prep Time
15 min
Nutrition Facts
- Servings per Recipe: 16 servings
- Calories: 31
- Calories from Fat: 0
- Total Fat: 0
- Cholesterol: 0 mg
- Sodium: 505 mg
- Carbohydrate: 8 g
- Dietary Fiber: 2 g
- Protein: 2 g
- Exchange: 1 vegetable
- Carbohydrate Units: 0.5