Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 large onion
- boiling water
- 1/2 cup vinegar, white or cider
- 1/2 cup water
- 2 1/2 tbsp sugar
- 1/4 tsp salt
- 2 drop hot pepper sauce
- =
Directions
Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar. Pour boiling water over to cover onions. Allow to cool, then drain. Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings. Cover tightly and refrigerate. Use after 2 days. Store in refrigerator up to 2 months. Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle with regular meals. Makes about 2 cups, diet serving 2-3 onion rings each 1 ++ extra approx. 3 g carbohydrate, 12 calories. Source choice cooking, canadian diabetes association c. 1986