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Pickled Onions

Yield About 9 servings (serving size: 1/2 cup)
Add these onions to salads and sandwiches, or serve them on a relish tray as a spicy-sweet appetizer. They will keep for up to three weeks in the refrigerator.

Ingredients

  • 2 large Vidalia or other sweet onions, thinly sliced (about 2 pounds)
  • 1 cup rice vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole cloves
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon whole allspice
  • 1/4 teaspoon salt

Nutrition Information

  • calories 18
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.3 g
  • carbohydrate 4.5 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 8 mg
  • calcium 8 mg

How to Make It

  1. Cook onion in boiling water 2 minutes. Drain and plunge onion into ice water; drain. Place onion in a large glass bowl.

  2. Combine the rice vinegar, 1 cup water, sugar, black peppercorns, whole cloves, mustard seeds, whole allspice, and salt in a medium saucepan; bring mixture to a boil. Cover, reduce heat, and simmer for 5 minutes. Pour the vinegar mixture over the sliced onion. Cool. Cover and refrigerate mixture overnight.