HighFatLowCarbRecipes

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Pickled Red Onions

on November 25, 2012

I made these for the first time for Thanksgiving, and they were incredible; even my grandkids like them. Very simple, too.

2 medium red onions – peel, cut in half, then slice thinly

1.5 cups white vinegar

1T pickling spice in cheesecloth (or mustard seed, cloves, cinnamon stick, 1 tsp minced garlic)

1 tsp salt

Stevia or Truvia to taste

Blanch the onions in boiling water for 2 minutes; drain and set aside. In a pot bring vinegar, salt, and pickling spices (in cheesecloth or tea strainer) to boil. Drop in the onions, and remove from the heat. Add stevia to taste, then pour into a glass jar.  Cool, and to keep store in the refrigerator.

I love these! I plan to keep making them to go with dishes of all kinds. Pretty and tasty.

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