Pickled Onions

Ingredients:

• 1 red onion
• 1/2 tsp. salt
• 1/2 tsp. oregano
• 1/2 cup distilled white vinegar
• 1 jalapeno (chopped, seeded, and deveined)

Directions:

1. Very thinly slice red onion.  Use a mandolin at the thinnest setting.  If you don’t have a mandolin, cut onion in half and then in half again so there are 4 wedges.  Slice wedges crosswise as thin as possible.
2. Add all ingredients, cover tightly, and refrigerate for 12-24 hours before using.

Note:  Onions will last in airtight container, covered in liquid and chilled, up to 3 weeks.
 

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