Name: Pickled Onions
Ingredients: 2 c Apple cider vinegar; 1/2 c Sugar; 2 ts Salt; 1 Whole clove; 3 Whole allspice; 3 lg Red onion; very thinly sliced

A person may be full of talk about his own [religious] experiences. But often it is more a bad than a good sign. It is like a tree that is full of leaves that seldom bears much fruit. Or it is like a cloud which, although it appears to promise much fullness of rain, is only wind to a dry and thirsty earth… Strong, false affections are much more likely to declare themselves than true ones. It is the nature of false religion to be showy and visible as it was with the Pharisees.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Mexican, Salads/slaw	1	servings

INGREDIENTS

2	c	Apple cider vinegar
1/2	c	Sugar
2	ts	Salt
1		Whole clove
3		Whole allspice
3	lg	Red onion; very thinly sliced

INSTRUCTIONS

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.
NOTES : Serve at room temperature
Recipe by: La Parilla - Reed Heron
Posted to bbq-digest by Bill Ackerman <ackerman@cordless.com> on Dec 27,
1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“Trading in futures? What about yours in heaven?”