Directions:
- Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil.
- Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons.
- When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes.
- Transfer the onions and brine to a large bowl, and set aside to cool at room temperature.
- When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold.
- They will keep, chilled, for up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.18 Kcal (545 kJ) | ||
| Calories from fat | 0.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 588.3mg | 25% | |
| Potassium | 215.2mg | 5% | |
| Total Carbs | 29.54g | 10% | |
| Sugars | 22.18g | 89% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 1.49g | 3% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 0.3mg | 1% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 42.03 Kcal (176 kJ) | ||
| Calories from fat | 0.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 189.92mg | 25% | |
| Potassium | 69.48mg | 5% | |
| Total Carbs | 9.54g | 10% | |
| Sugars | 7.16g | 89% | |
| Dietary Fiber | 0.96g | 12% | |
| Protein | 0.48g | 3% | |
| Vitamin C | 3.2mg | 17% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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