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Cebolas de Concerva (Portuguese Pickled Onions)

Featured in the Honolulu Star-Bulletin on September 19, 2007.

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Ingredients:

Cebolas de Concerva (Portuguese Pickled Onions)

  • 3 Hawaiian chili peppers, crushed
  • 1 tablespoon Hawaiian salt
  • 1 tablespoon sugar
  • 3/4 cup water
  • 3/4 cup white vinegar
  • 4 to 5 onions, cut into wedges
  • 4 to 5 carrots, cut into chunks
  • 1 bell pepper cut into wedges

Directions:

  1. Combine first five ingredients; stir until salt and sugar dissolve.
  2. Pack vegetables tightly into glass jars.
  3. Pour marinade over vegetables.
  4. Cover jars and refrigerate for 48 hours before serving.

Makes about 2 quarts.

Approximate Nutrient Analysis per 1/4 cup serving:
15 calories, 0 g fat, 0 g saturated fat,0 mg cholesterol, 200 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 0 g protein

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