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Pickled Red Onions

These onions go really well with

, at the taco bar or any other time you want a milder tasting onion. Start them earlier in the week or at the very least, the day before you want to serve them.

Course Side Dish
Cuisine American
Keyword Cider Vinegar, Red Onions, Sugar

Ingredients

  • 1 cup (120 gr) red onion thinly sliced 10 CHO
  • ¼ cup hot water 0 CHO
  • ¼ cup cider vinegar (apple) 0 CHO
  • 1 tsp (4 gr) sugar 4 CHO
  • ½ tsp. salt 0 CHO

TOTAL CHO 13 CHO

  • TOTAL WEIGHT BEFORE PICKLED 229 GRAMS
  • TOTAL WEIGHT AFTER PICKLED 12 HOURS 108 GRAMS
  • 14 CHO DIVIDED BY 108 GRAMS = .129 CHO/GRAM
  • 1 TBSP = 7 GRAMS (.129 CHO x 7 GRAMS) .90 CHO/TBSP
  • ¼ CUP = 4 TBSP (.90 CHO x 4) 3.6 CHO/1/4 CUP
  • ¼ CUP = 28 GRAMS

Instructions

  1. Thinly slice onion while heating water. In a small bowl add sugar and salt. Add hot water to dissolve and mix in cider vinegar. Let cool before placing onions in the liquid.

  2. Put onions in a glass container with tight lid and refrigerate for at least 24 hours and up to 3 days.

  3. *Apple cider vinegar is cost effective if making a large batch vs. cider vinegar.

  4. *The longer the onions marinate, the more mellow they become.