Pickled red onions

Yield: 4 servings

Measure Ingredient
1 pounds Firm, smooth red onions
\N \N Boiling water
1 cup White wine, champagne,
\N \N . tarragon or rice vinegar,
\N \N . or other mild vinegar
1 cup Cold water
1 tablespoon Pickling spice **OR**
\N \N . 1/2 tsp Peppercorns,
\N \N . 1/2 tsp Coriander seeds,
\N \N . 2 bay leaves, and
\N \N . 1/4 tsp Red Peppercorns
1 teaspoon Sugar
1 each Garlic clove, sliced (opt.)

Peel the onion and slice into thin rounds. Separate the rounds and put them in a colander large enough to hold them comfortably. Place the colander in the sink.

Bring about a quart of water to a boil and pour it over the onions, letting it drip right through the colander. Transfer the onions to a bowl and add the vinegar, cold water, spices, sugar, and garlic, if using. If the onions aren't covered by the liquid, add more as necessary, using equal parts water and vinegar. Cover with plastic wrap and refrigerate until cool and the color is diffused, about 30 minutes. Keep in the liquid, refrigerated, and use as needed.

Serving size = ½ cup 52 CALORIES, 0.4g TOTAL FAT (0.05g saturated), 0mg CHOLESTEROL

By Deborah Madison, from "Dr. Dean Ornish's Program for Reversing Heart Disease," ISBN 0-345-37353-7 (paperback), Ballantine Books 1991 ($15.00 USA, $19.00 Canada).

Typed by Iris Grayson.

Submitted By IRIS GRAYSON On 04-20-95

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