Pickled Onion Rings

1/2 lg Onion

Boiling water 1/2 c Vinegar, white or cider

1/2 c Water

2 1/2 tb Sugar

1/4 ts Salt

2 dr Hot pepper sauce

Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar. Pour boiling water over to cover onions. Allow to cool, then drain. Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings. Cover tightly and refrigerate. Use after 2 days. Store in refrigerator up to 2 months. Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle with regular meals. Makes about 2 cups, diet serving 2-3 onion rings each 1 ++ extra approx. 3 g carbohydrate, 12 calories.

Source Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier 6/93