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.
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
How to Make It
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.
We loved these. They were super easy, and so yummy I could nibble on them anytime, not just as a condiment. I didn't have enough rice vinegar, so I used italian white wine vinegar instead. The acidity of that is higher so I replaced one tablespoon of the half cup of vinegar with water. I'll try it with the rice vinegar next time.