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Suggest a better descriptionPut vinegar, sugar, salt, clove, and allspice in a large nonreactive saucepan. Place over high heat and bring to boil. Put the onions in a large, nonreactive bowl and pour the boiling pickling liquid over them. Toss well. Allow to sit, tossing occasionally, until cool. Onions will wilt and turn pink. Let sit for 3-4 hours before using or refrigerate for up to 5 days. NOTES : Serve at room temperature Recipe by: La Parilla - Reed Heron Posted to bbq-digest by Bill Ackerman
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Serving Size: 1 Serving (1243g) | ||
Recipe Makes: 1 | ||
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Calories: 1481 | ||
Calories from Fat: 12 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 52.9mg | 2 % | |
Potassium 1194.7mg | 31 % | |
Total Carbohydrate 356.1g | 105 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 344.3g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1481
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