2 cups (serving size: 1 tablespoon drained pickled 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.

Ratings & Reviews

very good

August 25, 2016
Made to recipe and served with CL's companion recipe, spicy poblano burgers.  Served leftovers along with CL's daikon & carrot pickles, sides to wasabi pork chops.

sarahjones's Review

July 20, 2010
These were awesome by themselves and on the burger as well!

GeeLisa's Review

June 28, 2010
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

June 26, 2010
These are SO tasty - I just love them! I only had pickled jalapenos, but it still gave the onions a kick! Excellent and EASY!