| 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.
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