Pickled Red Onions

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.

 

This recipe goes with Spicy Poblano Burgers with Pickled Red Onions and Chipotle Cream

Yield: 2 cups (serving size: 1 tablespoon drained pickled onions)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 3
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 0.8g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 0.0mg
  • Calcium: 1mg

Ingredients

  • 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

Preparation

  1. 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.
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