Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Pickled Onions none 2 cups apple cider vinegar 1/2 cup sugar 2 teaspoons salt 1 whole clove 3 whole allspice 3 large red onion; very thinly sliced Put vinegar, sugar, salt, clove, and allspice in a large nonreactive saucepan. Place over high heat and bring to boil. Put the onions in a large, nonreactive bowl and pour the boiling pickling liquid over them. Toss well. Allow to sit, tossing occasionally, until cool. Onions will wilt and turn pink. Let sit for 3-4 hours before using or refrigerate for up to 5 days. Posted to the BBQ-List by Bill Ackerman on 27 Dec 1998 - - - - - - - - - - - - - - - - - - NOTES : Serve at room temperature Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
|
