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Have you made Pink Onions?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 2
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 3mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pink Onions

Date Added: July 22, 2009


2 Cups Water boiling
1 1/2 Tablespoons Vinegar red wine
1 Red Onion thinly sliced
1 Tablespoon Cider Vinegar plus
1/2 Teaspoon Mustard Seed (1 1/2 teaspoons per jar)
1/4 Teaspoon Cumin Seed crushed
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1. In a one quart pan over high heat, bring 2 cups water and 1 1/2 T vinegar to a boil.

2. Add 1 large red onion thinly sliced and push down into liquid.

3. Return to a boil and cook uncovered over medium heat for 2 - 3 minutes.

4. Drain onion and let cool. In a bowl stir together 1 T cider vinegar, 1/2 tsp.

5. mustard seeds, 1/4 tsp cumin seeds and salt to taste.

6. Serve at room temperature with your favorite corn bread.

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Dietary Notes:
This recipe is low-sodium with 3.25mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 1.5 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Mustard, Vinegar, Onion allergies.
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