Recipe: Pickled red onion

Total time: 15 minutes

Servings: Makes about 2 cups Note: Adapted from Josef Centeno.

1/4 cup sherry vinegar

1/4 cup olive oil

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.

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.