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Pickled Red Onions
The tangy zip of these pickled onions cuts through the rich chipotle cream. Use leftovers in bean burritos, on a beef sandwich, or mixed with fresh cilantro and orange sections for a quick relish for grilled Alaskan salmon. This recipe goes with Spicy Poblano Burgers with Pickled Red Onions and Chipotle Cream

Category Side
Contributor Jeremiah
Last Update 1/20/2013 12:30:09 PM
Prep Time 15 min
Cook Time 15 min
Serves 6

arrow_right Sugar, 1/2 cup
 arrow_right Rice vinegar, 1/2 cup
 arrow_right Water, 1/2 cup
 arrow_right Jalapeno pepper, 1 med

Cooking Instructions

 halve lengthwise the jalapeno pepper
 Thinly vertically slice red onion to yield 2 1/2 cups
 Combine sugar, vinegar, water and jalapenos in a medium saucepan
 Bring to a boil, stirring until sugar dissolves.
 Add onion to pan, and cover.
 Remove from heat, and cool to room temperature.
 Store in an airtight container in the refrigerator for up to 1 month.

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