Pickled Red Onion and Jalapeño for Tacos

1. 1 Red onion≈ $3.00 per kg 90 g
2. 2 Fresh chilipack 100 g ≈ $1.00 25 g
3. 3 Lime≈ $5.00 per kg 30 g
4. 4 Vinegar 9% 25 ml
5. 5 Sugar 5 g
6. 6 Salt 3 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Slice the red¹ onion into thin half-moons and the hot pepper into 2 mm rings. Squeeze the lime³ juice; you need about 30 ml.

2. Put the onion and pepper in a 0.25 l jar.

3. In a small saucepan, heat 40 ml water, 25 ml 9% vinegar, 5 g sugar, and 3 g salt until the crystals dissolve, without bringing to a boil.

4. Stir the lime³ juice into the marinade and pour it over the onion and pepper. Make sure the vegetables are covered with liquid.

5. Leave for 1 hour at room temperature, then cover and refrigerate.

6. Store in the refrigerator for up to 10 days; the onion will gradually lose its crunch.