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Pickled Onions, New Orleans Style

 
Pickled Onions, New Orleans Style
43

Pickled Onions, New Orleans Style recipe

Yield

24

servings

Prep

30

min

Cook

0

min

Ready

1

days

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

3 pounds pearl onions
yellow
*
1 gallon water
cool
*
¼ cup salt
2 tablespoons red pepper flakes
crushed
2 teaspoons basil
sweet
*
6 small bay leaves
*
1 quart vinegar
distilled white
*
1 cup water
2 tablespoons crab boil
liquid
*
2 food coloring
red, optional
*

Directions

Peel the onions and place in a glass or plastic container - not metal!

Mix the water and salt, pour over the onions and let soak overnight.

The next day, take clean canning jars and sprinkle some of the red pepper, basil and one bayleaf on the bottom.

Pack the onions to the ⅓ level, then repeat in layers until full.

When all jars are packed, mix the vinegar, water, crab boil and food coloring (if desired) and pour over onions.

Cap the jars and refrigerate for at least one week before using.

If you increase the amount your're making, just maintain a 3:1 ration vinegar to water.

Fantastic with red beans and rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 755% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7076mg 295%
Total Carbohydrate 0g 0%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 21% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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