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Recipe: Pickled red onion

Recipe: Pickled red onion
MAKE AHEAD: Pickled onions are front and center among Chef Centeno's go-to toppings. (Anne Cusack / Los Angeles Times)

Total time:

15 minutes

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Servings:

Makes about 2 cups

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Note:

Adapted from Josef Centeno.

1/4 cup sherry vinegar

1/4 cup olive oil

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2 tablespoons sugar

1/4 of a jalapeño pepper, quartered

1/2 bunch fresh mint, leaves removed and sliced crosswise very thinly

Freshly ground black pepper

1 bay leaf

1 red onion, trimmed and julienned lengthwise

1. In a small saucepan,

combine the vinegar, oil, sugar, jalapeño, mint, a couple grinds of pepper and the bay leaf and bring just to a boil.

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2. Put the onion

in a bowl and pour the hot mixture over it. Allow the mixture to sit for two hours, stirring occasionally. This will keep, refrigerated, for two days.

Each one-eighth cup:

40 calories; 0 protein; 3 grams carbohydrates; 0 fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 1 mg. sodium.

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