Pickled Ginger Onion Relish
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3 cups of red onions, sliced 1/8-inch thick
3/4 cup rice wine vinegar
2 tablespoons honey
1 teaspoon sea salt
1/8 teaspoon ground red pepper
1/2 cup pickled ginger with juices
Place onions into a bowl and cover with icy water for 10 minutes. Drain when ready to use. In a saucepan, heat vinegar, honey, salt and pepper over low heat just until boiling. Remove from heat. Pour over drained onions and mix well. Stir in ginger with juices and mix. Cover and cool to room temperature, stirring occasionally. Place in a covered container and refrigerate at least 24 hours before using.
Yield: 3 cups
Recipe and image provided by the National Onion Association
Per serving: 57.7 cal, 0.65 g pro, 16.5 g carb, 0.059 g fat, 0.9% cal from fat, 0 g chol, 452.28 mg sod, 1.002 g fiber, 0.013 mg RE VitA, 4.29 mg VitC, 14.73 mg cal, 0.15 mg iron.