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.

Jackie Mills, R.D.
Recipe by Cooking Light May 2007

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Yield:
About 9 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

18 calories; protein 0.3g; carbohydrates 4.5g; fiber 0.5g; iron 0.1mg; sodium 8mg; calcium 8mg.
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