Pickled Red Onions
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 ts salt
- 1 c water
- 1 c cider vinegar
- 1 ts whole peppercorns; (i also
- 4 md red onions; very thinly
- 3 tb brown sugar; up to
- Carbohydrate 4.6295 g
- Cholesterol 0 mg
- Fat 0.1956 g
- Fiber 1.59 g
- Protein 0.657 g
- Saturated Fat 0.0588 g
- Serving Size 1 1 Serving (204g)
- Sodium 10.1783333333333 mg
- Sugar 3.0395 g
- Trans Fat 0.00839999999999998 g
- Calories 32 calories
Source: Moosewood Cookbook Yield: 4 cups Time: 10 minutes Preliminary: Fill a teakettle with water and put it up tp boil. 1) Combine vinegar, 1 cup water, sugar salt and peppercorns in a medium sized bowl and stir till sugar is dissolved. 2) Place the onion slices in a colander in the sink, and slowly pour all the boiling water over them. They will wilt slightly. Drain well, and transfer to the bowl of marinade. 3) Cover and allow to marinate, refridgerated or at room temperature, for at least several hours. Store in the refridgerator, and use as needed. They are delicious with avocado. (As children we used to eat avo with onions from the pickled herring my late grandmother used to make. She used to put more onions than herring in the jars! Actually I should go find my grans pickled herring recipe - it fits both themes!) Posted to JEWISH-FOOD digest by Melissa Shenker <melissa@spl.co.il> on Oct 25, 1998,
