| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 10 | Servings | |||
INGREDIENTS
| 3/4 | c | Sugar |
| 3/4 | c | White Vinegar |
| 1/3 | c | Water |
| 1 | ts | Salt |
| 4 | md | Onions; Thinly Sliced |
| 3/4 | ts | Dill Weed; Dry |
INSTRUCTIONS
1 . Place sugar, vinegar, water, and salt in saucepan and bring to boil. 2. Pour over sliced onions and dillweed that has been placed in a clean quart jar. 3. Cover and shake several times as mixture cools to distribute dill. Store in refrigerator. NOTES : You can slice your onions directly into the quart jar. Posted to recipelu-digest Volume 01 Number 303 by "Diane Geary" <diane@keyway.net> on Nov 24, 1997
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