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Pickled Onion Recipe

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"I've been experimenting with pickle making for years, and I’m still trying to create the ultimate pickle," writes Margaret Berardi of Bridgeport, Connecticut. Keep this relish-like topping on hand all summer in the fridge.

This recipe is:

Quick

Diabetic Friendly

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Pickled Onion Recipe

Prep: 15 min. + standing Cook: 10 min. + chilling

Yield: 4 Servings

15 10 25

Ingredients

1 medium onion, cut into 1/8-inch slices
1-1/2 teaspoons salt, divided
1/3 cup cider vinegar
1/4 cup water
3 tablespoons sugar
1 garlic clove, peeled and halved
1/2 teaspoon mustard seed
1/2 teaspoon prepared mustard
1/4 teaspoon celery seed

Directions

In a small bowl, toss onion with 1 teaspoon salt; let stand for 1 hour. Drain and rinse in cold water; set aside.
In a small saucepan, combine the vinegar, water, sugar, garlic, mustard seed, mustard, celery seed and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until sugar is dissolved. Stir in onion; simmer 3 minutes longer or until onion is heated through, stirring often.
Transfer to a serving dish. Cool to room temperature. Cover and refrigerate for at least 3 hours before serving. Serve with a slotted spoon. Yield: 1 cup.

Nutritional Facts 1/4 cup equals 28 calories, trace fat (trace saturated fat), 0 cholesterol, 123 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable.

Originally published as Pickled Onion in Cooking for 2 Summer 2008, p13

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