Pickled Vidalia And Red Onions – Martha Stewart Living
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pantry, Pickles, Soup/stews | 1 | Half-gallo | ||
INGREDIENTS
| 3 | c | Vinegar |
| 6 | T | Kosher salt |
| 6 | T | Sugar |
| 2 | Vidalia onions, peeled and | |
| sliced into | ||
| 1/4-inch-thick | ||
| rings | ||
| 2 | Red onions, sliced into | |
| 1/4-inch-thick rings | ||
| 1 | Garlic shoot, optional |
INSTRUCTIONS
Wash 1 glass half-gallon jar with lid in hot, soapy water and rinse well. Combine 1/4 C water, vinegar, salt, and sugar in a saucepan and bring to a boil. Meanwhile, fill jar halfway with either Vidalia or red onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 1/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar and let stand until cool. Store in the refrigerator; serve within a week. Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg> Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on Feb 3, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 800
Calories From Fat: 169
Total Fat: 19.2g
Cholesterol: 0mg
Sodium: 34198.5mg
Potassium: 724.9mg
Carbohydrates: 124g
Fiber: 6g
Sugar: 75.4g
Protein: 6.3g