| 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
A Message from our Provider:
“Jesus: the most exciting person in the universe”