Condiments
Red Onion Pickle
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
150
A delicious Condiments recipe from the FatFree archive.
Ingredients
Red Onion Pickle
(from Tomato Blessings and Radish Teachings -
by Edward Espe Brown)
One 6-8 ounce red onion
Boiling water
1/2 cup red wine vinegar
Cold water
1/2 teaspoon salt
Black pepper, Tabasco, or red chili, to taste.
Cut the ends off the red onion and make a slit up one side, so you
can peel back the papery skin and thinnest outer layer of onion.
Cut a small piece off of one side so that the onion will sit flat,
and then slice it thinly into rounds.
(from Tomato Blessings and Radish Teachings -
by Edward Espe Brown)
One 6-8 ounce red onion
Boiling water
1/2 cup red wine vinegar
Cold water
1/2 teaspoon salt
Black pepper, Tabasco, or red chili, to taste.
Cut the ends off the red onion and make a slit up one side, so you
can peel back the papery skin and thinnest outer layer of onion.
Cut a small piece off of one side so that the onion will sit flat,
and then slice it thinly into rounds.
Instructions
Place the sliced onion in a bowl and ocver with boiling water, a
cup or two. Let it sit for 5-10 seconds, then drain off the water.
Add the vinegar and a half cup or so of cold water to cover the
onion, along with some salt and your choice of pepper seasoning.
Let sit a half hour or longer. Drain to use. Or leave in the liquid
and store in the refrigerator.
Used for garnishing salads, adding to sandwiches, or enlivening
vegetable dishes.
cup or two. Let it sit for 5-10 seconds, then drain off the water.
Add the vinegar and a half cup or so of cold water to cover the
onion, along with some salt and your choice of pepper seasoning.
Let sit a half hour or longer. Drain to use. Or leave in the liquid
and store in the refrigerator.
Used for garnishing salads, adding to sandwiches, or enlivening
vegetable dishes.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
Category
CondimentsRelated Recipes
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