Mexican Pickled Onions

• 份量: 10 servings
• 准备时间: 5 minutes
• 总时间: 30 minutes

配料

1 red onion (peeled and thinly sliced)

2 slices habanero or jalapeno peppers

¾ cup apple cider vinegar

¼ cup water

1 teaspoon salt

2 tablespoons sugar (optional, omit if making a no-sugar option)

步骤

Peel the onion and slice it as thinly as you can. A mandolin slicer is helpful, but you can just slice thinly with a knife if you prefer.

Thinly slice the pepper with a knife, and remove ribs and seeds.

In a small saucepan, combine the vinegar, water, salt, and (if using) the sugar. Turn the stove to medium heat and bring just to a boil.

Place onions and peppers in a large jar or other glass container. Pour the vinegar solution over them.

Stir the contents in the jar to evenly coat all of the onions, then use a spoon to push the onions down so they are completely covered by the liquid.

Screw on the lid, and place in the refrigerator for a minimum of 20-30 minutes for pickling.

营养

• 卡路里: 5 kcal
• 总脂肪: 1 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 2 g
• 钠: 233 mg
• 总碳水化合物: 1 g
• 膳食纤维: 1 g
• 总糖: 1 g
• 蛋白质: 1 g