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English Pub-Style Pickled Onions

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.0505
Energy (kCal)342.8292
Carbohydrates (g)62.7642
Total fats (g)0.2813
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, dissolve ¼ cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl. | 2. Let them stand 8 to 12 hours. | 3. Drain the onions, and peel them; return them to the bowl. | 4. Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again. | 5. Let them stand 2 days. | 6. In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool. | 7. Drain and rinse the onions, and drain them well again. | 8. In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf. | 9. Cover them with the cooled, sweetened vinegar. | 10. Cover the jar with a nonreactive cap, preferably all plastic. | 11. Refrigerate the jar for at least 1 month before eating the onions. | 12. They will keep for at least 6 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pickling salt 1/2 cup - - - -
    water 2 quarts - - - -
    shallot 1 1/2 1/2 172.8 40.32 6.0 0.24
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    malt vinegar 2 cups 100.38 4.4454 0.0 0.0
    black peppercorn 1 teaspoon - - - -
    allspice 1/4 teaspoon 1.2492 0.3426 0.0289 0.0413
    pepper flake 1/4 teaspoon - - - -
    bay leaf 1 crumbled - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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