Cebollita (Nicaraguan Pickled Onions)

Ingredients:

• You will need one 1-quart jar
• 1 large white onion (about 2 cups sliced)
• 1 cup white vinegar
• 1/3 cup water
• 1/2 teaspoon sugar
• 1 teaspoon salt
• jalapeño chilies

1. Handle fresh chilies with care, slice jalapeños very thinly.
2. Combine vinegar, water, sugar, and salt; whisk until sugar and salt have dissolved.
3. Add onions and jalapeños to pickling mixture, place in 1-quart jar.
4. To pickle: store in refrigerator for 2-3 days, stirring occasionally.
5. Pickled onions will keep for several weeks in the refrigerator.

From Flavors of Fiesta by University of Illinois Extension