Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

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.

J. Kenji Lopez-Alt
Recipe by Cooking Light July 2010

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

3 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.1g; carbohydrates 0.8g; fiber 0.1g; cholesterol 0mg; iron 0mg; sodium 0mg; calcium 1mg.
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