Pickled Onion Rings
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | large |
onions
|
|
| 1 | x |
water
boiling |
*
|
| ½ | cup |
vinegar
white or cider |
|
| ½ | cup |
water
|
|
| 2 ½ | tablespoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 2 |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | large |
onions
|
|
| 1 | x |
water
boiling |
*
|
| 118 | ml |
vinegar
white or cider |
|
| 118 | ml |
water
|
|
| 38 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 2 |
red hot pepper sauce
|
*
|
Directions
Cut onion into thin slices.
Separate into rings and put into a two cup sterilized jar.
Pour boiling water over to cover onions.
Allow to cool, then drain.
Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil.
Pour over onion rings. Cover tightly and refrigerate.
Use after 2 days.
Store in refrigerator up to 2 months.
Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle with regular meals.
Makes about 2 cups
