Pickled red onion

Time 15 minutes
Yields Makes about 2 cups
Pickled red onion

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


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.

Adapted from Josef Centeno.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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