Pickled Red Onions
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 to 2 1/2 cups
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 2 1/2 tablespoons sugar
- 3/4 cup red wine vinegar
- Carbohydrate 23 g(8%)
- Fat 0 g(0%)
- Fiber 1 g(6%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 421 mg(18%)
- Calories 109
Preparation Separate the onion rings and put in a large bowl. Sprinkle with the salt,tossing to distribute it evenly. Let stand for 30 minutes. Rinse the onions and drain well. Lay the rings between paper towels and patthem dry. Put the onions in a bowl. In a small bowl, whisk together the vinegar, sugar, and pepper. Pour over theonions, toss and marinate for 1 hour. Serve, or refrigerate until ready to use. (This will keep for 1 day.) Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.
Preparation Separate the onion rings and put in a large bowl. Sprinkle with the salt,tossing to distribute it evenly. Let stand for 30 minutes. Rinse the onions and drain well. Lay the rings between paper towels and patthem dry. Put the onions in a bowl. In a small bowl, whisk together the vinegar, sugar, and pepper. Pour over theonions, toss and marinate for 1 hour. Serve, or refrigerate until ready to use. (This will keep for 1 day.) Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.
