SALAD ONIONS

SALAD ONIONS
2 cups onions, diced, 8 1/2 ounces *
2 teaspoons salt
1 tablespoon granular Splenda or equivalent liquid Splenda **
1/2-3/4 cup water
1/4 cup white vinegar

Pack the onions tightly into a pint canning jar. Pour in the salt and granular Splenda. If using liquid Splenda, mix it with the vinegar (not with the water since you may not need all of it). Pour in about half of the water then all of the vinegar. Add as much of the remaining water as will fit in the jar without coming quite to the very top. Place the jar in a heatproof dish. This will make it easier to remove from the microwave while hot. Microwave on HIGH 1-2 minutes just until hot. Do not boil. Mine came to a boil after a little less than 1 1/2 minutes so watch it closely. Cool to room temperature then cover the jar with a tight leek-proof lid. Shake the jar once and let stand for one hour. Shake again and let stand 1 hour longer then shake once more before placing it in the refrigerator. Chill overnight before using. Use these onions like a relish on burgers or in salads, etc.

Makes about 16 servings of about 2 tablespoons each
Do not freeze

* You'll need about 2 1/2 small-medium size onions or whatever amount will fit snuggly in a pint canning jar. The carb count is based on 8 1/2 ounces of onion trimmed and diced.

** The carb count remains the same with granular or liquid Splenda

Per Serving: 6 Calories; trace Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

This recipe is from Alex Haas's "Everyday Low Carb Cooking" book. He uses these onions in many of his recipes. These are very slightly pickled which helps cut the bite of the onions. I haven't used them for anything yet, but I think they'll be nice on burgers or any place where you would use raw onions. I didn't take a photo because they just look like chopped onions.

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