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Michael's Slightly Salty Pickled Onions

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)805.98
Carbohydrates (g)201.596
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the onions. | 2. Place them in a large crock. | 3. Bring 1 cup of salt and 2 quarts of water to a boil, and pour over the onions. | 4. Let stand for 2 days in a cool spot, then drain them. | 5. Make more brine, and pour it while hot over the onions. | 6. Let stand for 2 more days, then drain them. | 7. Put your jars in a canner, and cover with water. | 8. Bring to a boil and boil 10 minutes. | 9. Make more brine and this time add the onions, and boil them for 3 minutes. | 10. Fill the hot sterilized jars with the drained onions. | 11. Mix the vinegar, water and sugar. | 12. Heat to boiling and pour over the onions. | 13. Seal at once, according to manufacturer's instructions (generally, boil lids for 5 minutes) and process in boiling water for 10-15 minutes. | 14. Jars should be kept in a cool, dry, dark place until opened. Leave them at least a couple weeks. Once opened, store each jar in the fridge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 3 quarts - - - -
    pickling salt 1 cup - - - -
    water 2 quarts boiling - - - -
    pickling salt 1 cup - - - -
    water 2 quarts boiling - - - -
    pickling salt 1 cup - - - -
    water 2 quarts boiling - - - -
    water 1 quart - - - -
    vinegar 1 quart - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0

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



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