Nicaraguan Pickled Onions - Cebollita

Nicaraguan Pickled Onions - Cebollita


1 large white onion -- about 2 cups sliced
1 fresh jalapeno chili pepper -- or to taste
1 cup distilled white vinegar
1/3 cup 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 pepper 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 2 to 3 days, stirring occasionally. Cebollita will keep for several weeks in the refrigerator.

Makes 1 1/2 cups (6 one-quarter cup servings)

AuthorNote: Cebollita, pickled onions, is one of the three table
condiments served with churrasco and other Nicaraguan beef dishes. You can
make it as spicy as you desire by increasing the amount of jalapeno
chilies.