* Exported from MasterCook *
China Moon Red Onion Pickle
Recipe By :
Serving Size :
12 Preparation Time :0:00
Categories :
Condiment LowCal
(Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound red onions -- small or medium, round or
torpedo shaped (not flat)
3/4 cup unseasoned rice vinegar -- Japanese, plus 1 Tablespoon
6 Tablespoons sugar -- to 7 Tablespoons
1/4 teaspoon dried red chile flakes -- scant
1/4 teaspoon Szechwan peppercorns
3 large garlic cloves -- lightly smashed & peeled
Remove the ends of the onions, peel, then cut into even
rings 3/8-inch
thick. Carefully separate the outer rings, removing the
white membrane if
loose. Central clusters may be left intact for a nice
mouthful.
Combine the remaining ingredients in a non-aluminum,
heavy 21/2 to 3-quart
saucepan. Bring to a simmer over moderate heat, stirring
to dissolve the
sugar; then simmer 3 minutes to infuse. Taste and adjust
with a dash more
guar or chili if desired.
Add the onions, reduce the heat to low, and toss with
chopsticks or the
handle ends of wooden spoons until the onions turn pink
and soften and the
liquid simmers, 3 to 4 minutes. Scrape the mixture into a
shallow bowl.
Refrigerate, uncovered, until cool, stirring
occasionally. When cool, seal
airtight. The
onions will keep for 1 to 2 weeks if refrigerated.
Serve chilled or as a garnish, twisted into
figure-eights. Remove the
garlic and peppercorns and garnish with a bit of the
juice.
Makes 3 cups (12 one-quarter cup servings)
MENU SUGGESTIONS: As part of a cold pickle plate, try
teaming the onions
with peppered pecans and cucumber salad. On their own,
they have a
particular affinity with orange-zested dishes, such as
chili-orange cold
noodles.
Cuisine:
"Asian"
Source:
"China Moon
Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"3
cups"
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Per Serving (excluding unknown items): 42 Calories; trace
Fat (1.3%
calories from fat); trace Protein; 11g Carbohydrate; 1g
Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
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