MAKES ABOUT 2 CUPS
The onions can be refrigerated, tightly covered, for up to 1 week.
1 |
medium red onion, halved and sliced thin (about 1½ cups) |
1 |
cup red wine vinegar |
⅓ |
cup sugar |
2 |
jalapeño chiles, stemmed, seeded, and cut into thin rings |
¼ |
teaspoon table salt |
Place the onions in a medium heat-resistant bowl. Bring the vinegar, sugar, jalapeños, and salt to a simmer in a small saucepan over medium-high heat, stirring occasionally, until the sugar dissolves. Pour the vinegar mixture over the onions, cover loosely, and let cool to room temperature, about 30 minutes. Once cool, drain and discard the liquid.