Directions:
- Cook first 4 ingredients in a Dutch oven over low heat, stirring occasionally, until sugar dissolves. Increase heat to medium, and cook 10 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding mint sprigs. Return vinegar mixture to Dutch oven, and bring to a boil. Add onion rings; bring to a boil, and boil 1 minute. Remove onion mixture from heat, and stir in diced pimiento. Cool 30 minutes.
- Stir 2 Tbsp. chopped mint into onion mixture; cover and chill at least 2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 664.35 Kcal (2782 kJ) | ||
| Calories from fat | 40.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Cholesterol | 16.44mg | 5% | |
| Sodium | 1600.52mg | 67% | |
| Potassium | 2420.66mg | 52% | |
| Total Carbs | 111.85g | 37% | |
| Sugars | 64.77g | 259% | |
| Dietary Fiber | 33.81g | 135% | |
| Protein | 9.74g | 19% | |
| Vitamin C | 115.2mg | 192% | |
| Vitamin A | 13.3mg | 444% | |
| Iron | 1597.5mg | 8875% | |
| Calcium | 725.3mg | 73% | |
| Amount Per 100 g | |||
| Calories | 45.33 Kcal (190 kJ) | ||
| Calories from fat | 2.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 7% | |
|---|---|---|---|
| Cholesterol | 1.12mg | 5% | |
| Sodium | 109.21mg | 67% | |
| Potassium | 165.17mg | 52% | |
| Total Carbs | 7.63g | 37% | |
| Sugars | 4.42g | 259% | |
| Dietary Fiber | 2.31g | 135% | |
| Protein | 0.66g | 19% | |
| Vitamin C | 7.9mg | 192% | |
| Vitamin A | 0.9mg | 444% | |
| Iron | 109mg | 8875% | |
| Calcium | 49.5mg | 73% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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