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" Laings" English Pickled Onions (Copycat)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)448.801
Energy (kCal)2017.3379
Carbohydrates (g)-
Total fats (g)11.3334
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and rinse onions under cold water and fill 1Ltr (1 Qt.) sterilized pickle jars as full as possible. | 2. To each jar, add 2 tbs of pickling spice mix. | 3. Add white vinegar to fill each jar. | 4. Seal tightly, leave at room temperature for 7-10 days. Give jars a shake to stir up spices once a day. | 5. After 7 days, taste test the pickles. If the center of the onion tastes like a pickle, with little or no onion taste, You're done -- Refrigerate jars to stop pickling process. | 6. Lasts for 3-4 months in fridge. Liquid may become slightly murky over time but pickles are fine. They'll likely be all gone before then. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cooking onion 5 lbs 2017.3379 0.0 448.801 11.3334
    2017.3379 0.0 448.801 11.3334
    white vinegar - - - -

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



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