Easy Onion Pickles - 6g Carbs, 1g Fiber
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Fowl/Poultry LowCal (Less than 300 cals) LowerCarbs LowFat (Less than 5%) Vegan
3 small red onions -- or 2 medium, about 1 pound
1 quart boiling water
2/3 cup rice wine vinegar
2/3 cup cold water
10 black peppercorns
2 bay leaves -- to 3
Peel the onions and slice them into very thin rounds (to make pieces paper thin, use a well-sharpened knife and brace it against your knuckles as you slice). Separate the rings and put them in a colander. When the water comes to a boil, pour it over the sliced onions. Rinse them under cold water; then put them in a bowl with vinegar, water, peppercorns, and bay leaves. Cover and refrigerate at least 1 hour before using.
Makes 2 cups
Author Note: Quick to make, these onion pickles turn completely pink as they sit. Serve them with sandwiches or as part of a salad plate. Their tart, fresh quality goes well with black bean and pepper salad, and they can also be very effective and pretty when diced and added to other vegetable salads. They will keep a week or so covered and refrigerated.
Source: "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison, 1987"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "2 cups"
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Per Serving (excluding unknown items): 26 Calories; trace Fat (3.0% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium
Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates
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