From Cooking Light, July 2010
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
Yield: 2 cups (serving size: 1 tablespoon drained pickled onions)
Ingredients:
1/2 cup sugar
1/2 cup rice vinegar
1/2 cup water
1 jalapeño pepper, halved lengthwise
2 1/2 cups thinly vertically sliced red onion
Preparation:
1. Combine the first 4 ingredients 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.