Directions:
- Plunge onions into pot of boiling water for 1 minute; drain.
- Peel and trim; combine in large bowl with salt and cover with water.
- Let stand for 8 hours or overnight. Drain; rinse in cold water and drain well.
- In large heavy saucepan, bring to boil vinegar, sugar, juniper berries, cinnamon, cloves and peppercorns.
- Remove from heat; cover and let stand for at least 30 minutes or up to 2 hours.
- Strain out spices and discard.
- Bring vinegar mixture back to boil.
- Place tarragon sprig in each of three 2-cup (500 mL) sterilized canning jars.
- Pack jars with onions; pour in vinegar mixture, leaving 1/4-inch (5 mm) headspace. Seal jars; process in boiling w ater bath for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.42 Kcal (228 kJ) | ||
| Calories from fat | 4.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 1% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 0% | |
| Sodium | 2370.07mg | 99% | |
| Potassium | 117.87mg | 3% | |
| Total Carbs | 9.01g | 3% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 5.4mg | 9% | |
| Calcium | 24.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 37.43 Kcal (157 kJ) | ||
| Calories from fat | 2.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 1% | |
|---|---|---|---|
| Cholesterol | 0.24mg | 0% | |
| Sodium | 1630.15mg | 99% | |
| Potassium | 81.07mg | 3% | |
| Total Carbs | 6.2g | 3% | |
| Sugars | 3.65g | 21% | |
| Dietary Fiber | 1.05g | 6% | |
| Protein | 0.55g | 2% | |
| Vitamin C | 3.7mg | 9% | |
| Calcium | 16.7mg | 2% | |
* 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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