| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning, Etc., Onions, Preserves | 4 | Servings | ||
INGREDIENTS
| 6 | Onions, 2 lbs. | |
| 1/4 | c | Salad oil |
| 1 | Jar, 4 Oz. pimientos | |
| drained and cut into | ||
| 1/4 | c | Cider vinegar |
| 1 | t | Sugar |
| 3/4 | t | Salt |
INSTRUCTIONS
About 1 1/2 hours before serving or up to 2 days ahead: Peel onions; cut each onion in half, then cut each half lengthwise into thin strips. In 12-inch skillet over medium heat, in hot salad oil, cook onions until tender, stirring occasionally. Spoon onion mixture into bowl; add pimientos, vinegar, sugar and salt, stirring to mix. Cover and refrigerate at least 1 hour or until chilled, stirring occasionally. Makes about 2 cups, 25 calories per tablespoon. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 443.9mg
Potassium: 257.8mg
Carbohydrates: 16.8g
Fiber: 2.8g
Sugar: 8.1g
Protein: 1.9g