RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2205
| View Recipe |
|
|
| Recipe Name: |
Pickeled Red Onions |
| Source: |
, June 2007 |
Submitted by: |
|
Last Modified: |
2007-06-07
|
| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
8.00
Hours |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.44
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1.5 Pounds onion, red peeled, halved, 1/8 inch slices
0.5 Cup vinegar, white
|
Directions:
Toss first 3 ingredients in large glass bowl. Add juice and vinegar; press down to submerge onions. Cut 1/2-inch-long slit in narrow tip of chile and add to onion mixture. Top mixture with small plate to weigh down slightly. Cover; refrigerate overnight. Drain. DO AHEAD Can be made 1 week ahead. Keep refrigerated. |
|
|
|
| Nutrition per Serving: |
| Calories: |
64 |
Total Carbs: |
15.9 |
Net Carbs: |
15.6 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.28 |
| Fiber: |
0.32 |
Sodium: |
583.21 |
|
|
|
