Pickled Red Onions

Cooking Light
The tangy zip of these pickled onions cuts through the rich chipotle cream. Use leftovers in bean burritos, on a beef sandwich, or mixed with fresh cilantro and orange sections for a quick relish for grilled Alaskan salmon.


2 cups (serving size: 1 tablespoon drained pickled onions)


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1/2 cup sugar
1/2 cup rice vinegar
1/2 cup water
1 jalapeño pepper, halved lengthwise
2 1/2 cups thinly vertically sliced red onion


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.

Created date

June 2010

Nutritional Information

Calories 3
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 0.8 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.0 mg
Calcium 1 mg