Pickled Onions / Cebollita

Serves: 6
Total Calories: 5


1 cup white vinegar, distilled
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 onion, large white, cut into thin wedges
1 to 2 jalapeno chiles, , fresh, thinly sliced


1. Whisk the vinegar, salt, and sugar in a nonreactive bowl until the sugar is dissolved. Stir in the onion and chile. Press a piece of plastic wrap directly on top of the mixture to keep the onions submerged.

2. Let the onions and chiles pickle at room temperature for 6 to 8 hours. Transfer to a clean 1-pint jar and cover, placing a piece of plastic wrap between the mouth of the jar and the lid (to prevent the vinegar from corroding the metal lid). The cebollita will keep, tightly covered in the refrigerator, for several weeks.

Makes about 2 cups enough to serve 6

Nutritional Facts:

Serves: 6
Total Calories: 5
Calories from Fat: 0

This Pickled Onions / Cebollita recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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