Real African Dishes: [MC-AllEthnic-Recipes] Nicaraguan Pickled Onions - Cebollita ; 4g Carbohydrate; trace Dietary Fiber

Wednesday, June 30, 2010

[MC-AllEthnic-Recipes] Nicaraguan Pickled Onions - Cebollita ; 4g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Nicaraguan Pickled Onions - Cebollita

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large white onion -- about 2 cups sliced
1 fresh jalapeno chili pepper -- or to taste
1 cup distilled white vinegar
1/3 cup water
1/2 teaspoon salt -- or to taste
1/2 teaspoon sugar

Cut the onion top to bottom into 1/4-inch wedges. Slice the chili pepper
as thinly as possible.

Combine the vinegar, water, salt, and sugar in a large jar with a
tight-fitting lid. Shake until the salt and sugar dissolve. Add the onion
and chili. Let the onions pickle in this mixture at room temperature or in
the refrigerator for 2 to 3 days, stirring occasionally. Cebollita will
keep for several weeks in the refrigerator.

Makes 1 1/2 cups (6 one-quarter cup servings)

AuthorNote: Cebollita, pickled onions, is one of the three table
condiments served with churrasco and other Nicaraguan beef dishes. You can
make it as spicy as you desire by increasing the amount of jalapeno
chilies.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 15 Calories; trace Fat (2.0%
calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 179mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0