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"Bite Back" Pickled Onions

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.25
Energy (kCal)17836.0
Carbohydrates (g)201.53
Total fats (g)1.75
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the onions, wash and then soak in brine overnight. | 2. Remove the onions from the brine and wash thoroughly. | 3. Drain. | 4. Dry the onions individually with kitchen paper and keep aside. | 5. After 15 minutes, dry the onions again - keep aside. | 6. After a further 15 minutes, dry the onions again. | 7. Continue drying the onions until they have stopped "sweating". | 8. Systematically fill a sealable 1 litre jar with the onions so that they are tightly packed. | 9. Add the slotted chilies, peppercorns and garlic. | 10. Fill up the jar with vinegar until all the onions are covered and seal. | 11. Place the jar in a dark cupboard. | 12. After 2 or 3 days, check the vinegar level and add more if required. | 13. Keep the jar in the dark cupboard for at least 4 weeks, preferably longer. | 14. 12 hours prior to eating, transfer to the refridgerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 25 700.0 163.45 19.25 1.75
    white vinegar 400 17136.0 38.08 0.0 0.0
    red chilies 4 -6 slotted - - - -
    garlic clove 6 chopped - - - -
    black peppercorn 10 - - - -
    salt - - - -

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



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