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Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer an additional 10 minutes. Transfer the mixture to a container, cover and refrigerate at least a day before serving. Makes 5 1/2 cups Pickled onions will keep in the refrigerator up to a month. SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel.
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|Serving Size: 1 Cup (156g)|
|Recipe Makes: 5 Cups|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.9mg||0 %|
|Potassium 29.9mg||1 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 15.8g|
|Protein 0.2g||0 %|
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Calories per serving: 72
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