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Pickled Onions


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

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