Sweet-and-Sour Red Onions

Photo: Jan Smith
Although these pickled onions are tasty on their own, we also liked them on the Roast Pork Sandwiches. You can prepare them up to two days in advance.

Yield:

12 servings (serving size: about 1/4 cup)

Recipe from

Nutritional Information

Calories 17
Caloriesfromfat 1 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 4.2 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 6.1 mg
Calcium 6 mg

Ingredients

2 cups red wine vinegar
1 cup sugar
1/4 teaspoon salt
4 cups thinly vertically sliced red onion (about 2 large)

Preparation

Combine vinegar, sugar, and salt in a small saucepan; cook over medium-high heat until sugar dissolves, stirring frequently. Pour vinegar mixture over onion; let stand 1 hour, stirring occasionally. Chill. Drain before serving.

Note:

Lorrie Hultston Corvin,

December 2005