Pickled Onions
Recipe: #34575
March 24, 2020
Categories: Side Dishes, Onions, South American, Gluten-Free, Kosher, Low Cholesterol, No Eggs Non-Dairy, Vegetarian, Hot Peppers, Spices, more
"This is a typical condiment in Ecuador. It goes great with ceviche, soups, rice, hot dogs, or caramelized and topped on meat, chicken, and pork. This lasts in the refrigerator for 8 days."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (204.4 g)
- Calories 192.4
- Total Fat - 9.3 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 396.9 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 2.5 g
- Sugars - 19.7 g
- Protein - 1 g
- Calcium - 47.2 mg
- Iron - 0.9 mg
- Vitamin C - 24.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix all ingredients except olive oil in a medium-sized pot/pan. Cook covered on low heat until onions are soft and translucent.
Step 2
With tongs or fork remove onions and place in a bowl. Strain liquid into the bowl with onions and discard the aromatics left in the sieve.
Step 3
Add the olive oil over the onions and stir to combine.
Step 4
Let cool and reserve in refrigerator.
Tips
No special items needed.
1 Reviews
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