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Portuguese Pickled Onions

Demonstrated by:


3 pounds onions (preferably Maui onions)

2 green peppers

1 1/2 cups cider vinegar

1 1/2 cups water

3 Hawaiian red chili peppers, chopped

1 heaping tablespoon Hawaiian salt

1 teaspoon sugar

5 whole cloves

1 clove garlic, chopped



Cut onions and green peppers into wedges. Put into jars or one large gallon jar. Combine remaining ingredients. Pour liquid over onions and peppers.  Cover and let stand for 24 hours, then store in refrigerator. Makes 2 quarts


Approximate Nutrient Analysis per 1/4 cup serving: 25 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 300 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein

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Featured in Star-Bulletin on 11/22/06.
Featured in Star-Bulletin on 11/22/06.