Pickled Onions and Mustard Seeds
- 1 of 2 In a heavy saucepan, combine first 6 ingredients and bring to a boil over high. Add mustard seeds, reduce heat to medium and simmer about 30 minutes, until mustard seeds are plump. Transfer to a bowl.
- 2 of 2 Meanwhile, in a large pot of salted boiling water, add onions and cook about 5 minutes, until just tender. Transfer onions to an ice bath. Drain well and cut in half, separating each layer into petals. Transfer onions to mustard seed mixture. Cover loosely and refrigerate at least 12 hours before using.
Servings Per Recipe:
Per Serving: 11 g carb., 0 g sat. fat, 1 g Fat, total, 56 kcal cal., 247 mg sodium, 1 g pro., 5 g sugar, 0 g fiber