Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Taco Tuesday, SoCal-Style
Pickled Shallots and Red Onions
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- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 47
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 159 mg
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 47
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 159 mg
Ingredients
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Directions
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
