| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La, Times |
1 |
servings |
INGREDIENTS
| 1 |
|
Jar Pickled onions -; (8 1/2 oz) |
| 1 |
|
Jar Large pitted green olives -; (8 1/2 oz) |
|
|
Thinly sliced peel of 6 lemons |
| 1 |
|
Decorative glass jar |
| 1 |
|
Cork |
|
|
Two feet copper wire; (24 gauge) |
INSTRUCTIONS
Slice onions in half or quarters as needed to fit into olives. Put olives
into a bowl, reserving the pickling liquid. Stuff each olive with 1 onion
piece, taking care not to split the olive. Put stuffed olives in decorative
jar. Add lemon peels throughout jar and fill jar with reserved olive
pickling liquid. Seal with cork. Wrap copper wire around a pencil or wooden
spoon. Slide off and stick ends of wire into the cork. Repeat several times
until desired decorative effect is achieved.
Recipe Source: Los Angeles Times - 12-02-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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