Cebollita (Nicaraguan Pickled Onions)

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Cebollita (Nicaraguan Pickled Onions)

 

1 large white onion, about 2 cups sliced

1 cup white vinegar

1/3 cup water

1/2 teaspoon sugar

1 teaspoon salt

jalapeno chilies

 

Handle fresh chilies with care, slice jalapeños very thinly.

Combine vinegar, water, sugar, and salt, whisk until sugar and salt have

dissolved.

Add onions and jalapeños to pickling mixture, place in 1-quart jar.

To pickle: store in refrigerator for 2 to 3 days, stirring occasionally.

Pickled onions will keep for several weeks in the refrigerator.

Makes 16 servings.

Calories 31, Fat 0 g, Carbs 8 g, Sodium 504 mg, Fiber 1.5 g.