Monday, December 16, 2013
Pickled Red Onions and Jalapeños
These are quick, easy, and delicious. They go amazingly with any tacos, nachos, and burgers. They are especially good all by themselves straight out of the jar. They're so worth the minimal amount of effort that I will never buy pickled jalapeños from the can ever again. Enough said.
Quick Pickled Red Onions and Jalapeños
1 cup water
1/2 cup apple cider vinegar
1 Tbsp sugar
1-1/2 tsp kosher salt
1 red onion, thinly sliced
2 jalapeños, sliced
In a small bowl, combine water, vinegar, sugar, and salt, and whisk until the sugar and salt is dissolved. Place onions and jalapeños in a jar and cover with the liquid. Let sit at room temperature for 1 hour and the refrigerate for up to two weeks. Need more liquid to cover your onions and peppers, just make some more and add it to the jar.