Pickled Red Onions
Pickles red onions with sliced jalapeno chiles make a delicious addition to any taco bar or shredded chicken, beef, or pork meal. This recipe makes a good quantity and Yay! for that because they add nice flavor to scrambled eggs, roasted potatoes, or anything that needs some extra crispy flavor and mild heat.
- 1 small red onion, halved and sliced thin
- 2 jalapeno chiles, stemmed and sliced into thin rings
- 1 cup white wine vinegar
- 2 tablespoon lime juice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Combine onion and jalapenos in a medium bowl.
Heat a small saucepan over medium high heat and add vinegar, lime juice, sugar, and 1 teaspoon salt. Bring to boil and then pour vinegar mixture over onion mixture. Let sit for at least 30 minutes, or refrigerate for up to 5 days.
For more heat, add an extra jalapeno or even a habanero to the mix.
If you're making the onions to serve with tacos of any kind, here's a nice variation especially good with fish tacos. Before serving, shred a small head of green cabbage until you have about 3 cups. Add 1/4 cup of the onions' pickling liquid the the cabbage, add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss and serve with the onions, and other taco accompaniments.
Serving: 0.25cup | Calories: 18kcal | Carbohydrates: 2g | Sodium: 391mg | Potassium: 27mg | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 7.3mg | Calcium: 2mg | Iron: 0.2mg