These sweet, sour, and slightly spicy onion slices add zest and color to just about any salad or sandwich. They are also a great accompaniment to a roasted meat, paté, or terrine, and they’re delicious piled atop quesadillas!
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Bring the sugar, salt, and vinegar to a boil in a small saucepan. Meanwhile, place the jalapeño and onion in a glass or stainless steel bowl. Pour the hot vinegar mixture over the vegetables. Stir to mix, then let them sit until cool. Pour all the liquid back into the saucepan and bring it to a boil. Reduce it by about half, until almost syrupy. Let the liquid cool completely, then stir it into the onions and jalapeños. Place the mixture in a jar or container and store in the refrigerator. These onions keep indefinitely.
