1 cup hot water
1/2 cup red wine vinegar
1 tbsp Splenda Granular
1 1/2 tsp kosher salt
1 red onion, thinly sliced
Stir the first four ingredients together until salt and Splenda are completely dissolved.
Place onion in a medium bowl and pour vinegar mixture over onion; let set one hour.
May be stored in the refrigerator in an airtight container up to one month.
Yield: Approximately 2 cups
1 tbsp Splenda Granular
1 1/2 tsp kosher salt
1 red onion, thinly sliced
Stir the first four ingredients together until salt and Splenda are completely dissolved.
Place onion in a medium bowl and pour vinegar mixture over onion; let set one hour.
May be stored in the refrigerator in an airtight container up to one month.
Yield: Approximately 2 cups
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