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Pickled Red Onions
Author
Vianney Rodriguez
Ingredients
1/2
cup
sugar
1/2
cup
rice vinegar
1/2
cup
water
1
jalapeƱo pepper
halved lengthwise (optional)
2 1/2
cups
thinly vertically sliced red onion
Instructions
Combine the first 4 ingredients in a medium saucepan; bring to a boil, stirring until sugar dissolves. Add onion to pan, and cover. Remove from heat, and cool to room temperature. Store in an airtight container in the refrigerator for up to 1 month
Recipe Notes
recipe from Cooking Light