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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 jalapeño pepper halved lengthwise (optional)
  • 2 1/2 cups thinly vertically sliced red onion

Instructions

  1. 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