4 Serves
65 Mins
1 g
18 g
0 g
Peel the onions, halve them from top to bottom, and slice them into thin half-moon pieces using a chef's knife.
Ingredients, vitamins, and health benefits
Onion
Salt
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
31 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
147 mg / 4,700 mgSodium
584 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
14 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Place the sliced onions in a colander set over a bowl, sprinkle with salt, and toss gently to coat. Let them sit for 60 minutes to brine.
In a saucepan, combine the vinegar, water, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved, then remove from heat.
Pack the brined onions into sterilized jars, layering in black pepper as you fill them. Pour the warm vinegar mixture over the onions and tuck bay leaves down the sides before sealing the jars.
Vinegar
Water
Sugar
Black Pepper
Bay Leaf
Vitamin A
0 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
31 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
147 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
14 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13
g59
g10
g
Norwegian64
g62
g63
g
ItalianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g