Pickled Onions

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.

Yield: About 9 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 4.5g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 8mg
  • Calcium: 8mg

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

Preparation

  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.
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