Peel onions. Sprinkle salt over onions. Mix ice through them; ice water may be used, but keep adding ice to keep onions cold. Let stand 3 hours; drain. Combine sugar, vinegar, and spices; add onions to spices and heat until color changes (DO NOT BOIL). Ladle into sterilized jars and seal. Source: Rock Springs Sweet Onion Festival Cook Book 1992
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|Serving Size: 1 Serving (644g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 26 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 15.8mg||1 %|
|Potassium 313.1mg||8 %|
|Total Carbohydrate 514g||151 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 508.5g|
|Protein 3.7g||5 %|
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Calories per serving: 2037
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