EatSmarter exclusive recipe

Sweet and Sour Onionswith Mustard Seeds

Sweet and Sour Onions - Sweet and Sour Onions - Perfect accompaniment to antipasto, cheese plates or barbecued meats
Sweet and Sour Onions - Perfect accompaniment to antipasto, cheese plates or barbecued meats

(0)

Calories:13 kcal
Difficulty:easy
Preparation:60 min
Ready in:800 min
Low-sugar
Low-fat
Vegetarian
lactose-free
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1 serving contains (Percentage of daily recommendation)
Calories13 kcal(1%)
Protein0 g(0%)
Fat0 g(0%)
Carbohydrates3 g(1%)
Added Sugar1 g(1%)
Roughage1 g(3%)

Recipe development: EAT SMARTER

Ingredients

For glasses

1 ½ poundsfresh Pearl onion
1 ouncefine Sea salt
2 teaspoonsMustard seeds
3Cloves
1 pintWhite vinegar
7 ouncesCane sugar
¼ cupsBalsamic vinegar
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Kitchen Utensils

1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Sieve, 1 Kitchen towel, 2 canning jars, 1 Ladle

Directions

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1 Remove tips and roots from onions. 
2 Place onions in a bowl, cover with boiling water and allow to cool in the water.
3 Remove onions and squeeze out of skins. 
4 Mix onions with the sea salt in bowl and let stand overnight, covered with a kitchen towel.
5 Rinse jars (each about 500 ml) (approximately 16 ounces) and their matching lids with boiling water, then leave upside down to dry on a kitchen towel. Rinse onions thoroughly with cold water and drain well. 
6 Divide onions, mustard seeds and cloves among prepared jars.
7 Bring white wine vinegar and sugar to a boil in a pot. Add balsamic vinegar and cook for 1 more minute.
8 Pour hot liquid into jars and secure lids. Place upside down for 5 minutes, then turn right side up and let cool completely. Refrigerate for up to 2 weeks. Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).  
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