Pickled Red Onion

Pickled Red Onion
These Onions are great with any roasted, grilled or baked meat or poultry.

Makes 2 1/2 cups

• 1 large red onion, sliced into 1/4-inch rounds
• 1 1/2 teaspoons kosher salt
• 3/4 cup red wine vinegar
• 2 1/2 tablespoons sugar
• 1/2 teaspoon freshly ground black pepper

Separate the onion rings and put in a large bowl. Sprinkle with the salt,tossing to distribute it evenly. Let stand for 30 minutes.

Rinse the onions and drain well. Lay the rings between paper towels and patthem dry. Put the onions in a bowl.

In a small bowl, whisk together the vinegar, sugar, and pepper. Pour over theonions, toss and marinate for 1 hour. Serve, or refrigerate until ready to use. (This will keep for 1 day.)

Per Serving (approximately 1/4 cup): 23 Calories; trace Fat (1.1% calories from fat); trace Saturated Fat; trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 314mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.