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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 17
  • Calories from fat: 1%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 4.2g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 6.1mg
  • Calcium: 6mg

Ingredients

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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sweet-and-Sour Red Onions Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy