1 Blanch red onions in a saucepan of boiling water for 2 minutes. Drain in colander.
2 While the water is heating in step 1, in a separate saucepan combine the vinegar, sugar and spices. Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes.
3 Add blanched, drained onions to the vinegar mixture. Simmer for 1 minute.
4 Transfer to a glass jar. Allow to stand until cooled. Will keep several weeks refrigerated.
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|Serving Size: 1 Serving (948g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 70 (10%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 109.1mg||4 %|
|Potassium 1094mg||29 %|
|Total Carbohydrate 151.9g||45 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 131.3g|
|Protein 7.4g||11 %|
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Calories per serving: 701
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