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Pickled Red Onions [Cebollas Moradas a la Vinagreta]

  • Prep 20 min
  • Total 8 hr 20 min
  • Ingredients 10
  • Servings 16

Ingredients

3
medium red onions, thinly sliced
2
tablespoons vegetable oil
2
cloves garlic, finely chopped
1
cup cider vinegar or 1/3 cup fresh lime juice
4
black peppercorns
1
teaspoon salt
1/8
teaspoon dried oregano leaves
1/8
teaspoon dried thyme leaves
1/8
teaspoon dried marjoram leaves
3
dried bay leaves
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
25
Calories from Fat
15
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
45mg
1%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In large bowl, place onions. Cover with boiling water; let stand about 10 minutes. Drain well.
  • 2 In 12-inch skillet, heat oil over medium-high heat. Add onions and garlic; cook 5 to 8 minutes, stirring frequently, until onions are crisp-tender. Transfer onions to medium bowl. Stir in remaining ingredients until blended.
  • 3 Cover tightly; refrigerate at least 8 hours. Remove bay leaves before serving. Store in refrigerator up to 3 days.

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