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No-Cook Pickled Red Onions + Jalapenos
- May 29, 2020
Jennifer Anthony
These pickled vegetables are a perfect spicy topping for tacos or a taco salad.
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INGREDIENTS
1 small red onion, halved and thinly sliced
1 jalapenos, stemmed + sliced into rings (remove seeds to reduce heat)
1 cup white wine vinegar
juice of 1 lime
1 tsp sugar
salt + pepper to taste
DIRECTIONS
1
Combine onions and jalapeños in a bowl. Toss with other ingredients, being sure to coat vegetables well. Cover and allow to sit at room temperature for about an hour before serving. Can be stored in an airtight container for up to 3 weeks.
COUNTs AS
1/4 Vegetable
Notes
View Nutrition Facts
Nutrition Facts
Serving Size 1/4 cup
Servings 8
- Amount Per Serving
- Calories 24
- % Daily Value *
- Total Fat 0g
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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