Recipe information
Total Time
8 hours 10 minutes (includes chilling time)
Yield
Makes 4 servings
Ingredients
1 1/2 cups hot water
1 cup distilled white vinegar
3 tablespoons sugar
1 red onion, halved, thinly sliced
2 serrano chiles, halved lengthwise
1/8 teaspoon dried crushed red pepper
Preparation
Step 1
Combine hot water, vinegar, sugar, and 1/2 teaspoon salt in glass bowl. Stir until sugar and salt dissolve. Add onions, serranos, and crushed red pepper. Stir to blend. Cover and chill overnight. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Step 2
Using slotted spoon, transfer pickled onions to plates and serve.
