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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 1/3 LEVEL, THEN REPEAT IN LAYERS TILL 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 YOURRE MAKING, JUST MAINTAIN A 3:1 RATION VINEGAR TO WATER. FANTASTIC WITH RED BEANS AND RICE!!!! Posted to MealMaster Recipes List, Digest #157 Date: Thu, 06 Jun 1996 16:11:23 -0400 From: firstname.lastname@example.org (Wes King)
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|Serving Size: 1 Pint (425g)|
|Recipe Makes: 6 Pints|
|Calories from Fat: 9 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 10.5mg||0 %|
|Potassium 211.5mg||6 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 6.9g|
|Protein 1.8g||3 %|
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Calories per serving: 77
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