Sweet And Spicy Pickled Onions
Makes About 2 Cups
Ingredients
1 red onion, sliced thin (1-1⁄2 cups)
1 cup red wine vinegar
1⁄3 cup sugar
2 jalapeño chiles, stemmed, seeds reserved, and cut into thin rings
1⁄4 teaspoon salt
Instructions
To make this dish spicier, add the reserved chile seeds with the vinegar.
Place onion in medium heatproof bowl. Bring vinegar, sugar, jalapeños, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour vinegar mixture over onion, cover loosely, and cool to room temperature, about 30 minutes. Once cool, drain and discard liquid. (Pickled onions can be refrigerated in airtight container for up to 1 week.)
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