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HOT Pickled Onions

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)1548.0
Carbohydrates (g)399.92
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover onions with boiling water. | 2. Let stand for 5 minutes. | 3. Drain& cover with cold water. | 4. Peel& place into a large (NON METAL) bowl or container. | 5. Add salt, cover with cold water& let stand OVERNIGHT. | 6. Drain onions, rinse well with cold water& drain again. | 7. Set aside. | 8. Combine vinegar& sugar in a large, heavy pot; tie spices into a cheesecloth bag& add to pot. | 9. Bring to a boil& boil for 5 minutes. | 10. Remove spice bag, add onions to the boiling liquid& boil for another 3- 5 minutes. | 11. Place onions in hot, sterilized jars. | 12. Add a small, dried chili pepper (or 5- 6 pepper corns) to each jar. | 13. Fill with hot liquid to 1/4 inch of top of jar& seal immediately. | 14. Store in cool, dark spot for at least a month before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 4 quarts - - - -
    salt 1 cup - - - -
    white vinegar 2 quarts - - - -
    white sugar 2 cups 1548.0 399.92 0.0 0.0
    pickling spice 1/4 cup mixed - - - -
    chili - - - -

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



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