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Cebollita

Ingredients
  • 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
Instructions

Nicaraguan pickled onions. 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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