Cebollita (Nicaraguan Pickled Onions)
| Total : 48 hours |
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
Directions:
- 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 2-3 days, stirring occasionally.
- Pickled onions will keep for several weeks in the refrigerator.
Exchange: 1 vegetable
Carbohydrate Units: 0.5
Nutrition Facts
Servings per Recipe:
16 servings
16 servings
Amount Per Serving
Calories 31 Calories from Fat 0
% Daily Value
0% Total Fat 0g
0% Cholesterol 0mg
21% Sodium 505mg
3% Total Carbohydrate 8g
8% Dietary Fiber 2g
0% Sugars 0g
1% Protein 0.5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
