Pickled Red Onions

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* Exported from MasterCook *

 

Pickled Red Onions

 

Recipe By :Mollie Katzen

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 med red onions -- about 1 lb

4 c boiling water

Marinade:

1/2 c cider vinegar -- or unseasoned rice vinegar

1/2 c water

3 tbsps honey or sugar

1 tsp peppercorns

1/2 tsp whole cloves -- optional

 

Peel the onions and slice them as thin as you possibly can. Transfer them

to a medium-sized bowl.

 

Pour the boiling water into the bowl, and let the onions soak in the boiling

water for 5 minutes. Drain thoroughly in a colander.

 

While the onions sit in the colander, combine the marinade ingredients in

the same bowl, and mix well. Stir in the onions, and let them sit in the

marinade for about 10 minutes.

 

Transfer the onions with all the liquid to a jar with a tight-fitting lid,

and chill until very cold.

 

Yield: About 3 1/2 cupsl

Preparation time: 20 minutes, plus time to chill (10 minutes of work).

 

These keep for months if stored in a tightly-lidded jar in the refrigerator.

 

Source:

" Mollie Katzen's Vegetable Heaven "

 

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Per serving: 157 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g

Protein; 39g Carbohydrate; 0mg Cholesterol; 48mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat;

1/2 Other Carbohydrates

 

Serving Ideas : Supper In the Park:

Chilled Honeydew Soup with Mint and Lime p 29

Sandwiches to Write Home About p 136

Pickled Red Onions p 63

Peanut Butter-Fudge Brownies p 204

 

NOTES : Red onions have a secret talent: they turn a beautiful, bright shade

of purplish pink when doused with hot water and then stay crunchy and

delicious seemingly forever.

Serve Pickled Red Onions in every imaginable context: next to or over hot or

cold bean and grain dishes, with (or in) salads or sandwiches, on toast or

crackers, with hors d'oeuvres - you name it.

Nutr. Assoc. : 0 0 0 0 0 0 0 0