Frank's Recipes! Cebollita

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Cebollita

Cebollita, Nicaraguan pickled onions, is a delicious condiment that goes well with many dishes. I eat it on eggs, gallo pinto, steak and nacatamales. You can make it as spicy as you desire by increasing the amount of jalapeno chilies.

1 large white onion (about 2 cups sliced)
1 fresh jalapeno chili, or to taste
1 cup distilled white vinegar (I've used red wine vinegar too)
1/3 cup of 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 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.