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LOCATION: Recipes >> Preserving >> Pickled Onions 16

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Cebollita
Nicaraguan pickled onions

1 large white onion (about 2 cups sliced)
1 fresh jalapeno chili, or to taste
1 cup distilled white vinegar
1/3 cup of water
1/2 teaspoon salt, or to taste
1/2 teaspoon sugar

Cut the onion top to bottom into 1/4-inch wedges. Slice the chili
as thinly as possible. Combine the vinegar, water, salt and sugar
in a large jar with a tight fitting lid. Shake until the salt and
sugar dissolve. Add the onion and chili. Let the onions pickle
in this mixture at room temperature or in the refrigerator for 3
days, stirring occasionally. Cebollita will keep for several weeks.

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