- Calories 3
- Fat 0.0g
- Satfat 0.0g
- Monofat 0.0g
- Polyfat 0.0g
- Protein 0.1g
- Carbohydrate 0.8g
- Fiber 0.1g
- Cholesterol 0.0mg
- Iron 0.0mg
- Sodium 0.0mg
- Calcium 1mg
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.
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.
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sarahjones's Review
These were awesome by themselves and on the burger as well!
GeeLisa's Review
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.
DavesMeow's Review
These are SO tasty - I just love them! I only had pickled jalapenos, but it still gave the onions a kick! Excellent and EASY!
very good