| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning, Preserves, Etc., Onions |
4 |
Servings |
INGREDIENTS
| 6 |
md |
Onions; (2 lbs.) |
| 1/4 |
c |
Salad oil |
| 1 |
|
Jar (4 Oz.) pimientos; drained and cut into |
| 1/4 |
c |
Cider vinegar |
| 1 |
ts |
Sugar |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
About 1 1/2 hours before serving or up to 2 days ahead: Peel onions; cut
each onion in half, then cut each half lengthwise into thin strips. In
12-inch skillet over medium heat, in hot salad oil, cook onions until
tender, stirring occasionally.
Spoon onion mixture into bowl; add pimientos, vinegar, sugar and salt,
stirring to mix. Cover and refrigerate at least 1 hour or until chilled,
stirring occasionally. Makes about 2 cups, 25 calories per tablespoon.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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