Portuguese Pickled Onions

Featured in the Honolulu Star-Bulletin on November 22, 2006.

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Ingredients:

Portuguese Pickled Onions

  • 3 pounds onions (preferably Maui onions)
  • 2 green peppers
  • 1 1/2 cups cider vinegar
  • 1 1/2 cups water
  • 3 Hawaiian red chili peppers, chopped
  • 1 heaping tablespoon Hawaiian salt
  • 1 teaspoon sugar
  • 5 whole cloves
  • 1 clove garlic, chopped

Directions:

Cut onions and green peppers into wedges. Put into jars or one large gallon jar. Combine remaining ingredients. Pour liquid over onions and peppers. Cover and let stand for 24 hours, then store in refrigerator. Makes 2 quarts.

Approximate Nutrient Analysis per 1/4 cup serving:
25 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 300 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein

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