| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Relishes | 6 | Servings | ||
INGREDIENTS
| 1/3 | c | Vinegar |
| 1/2 | t | Fine herbs |
| 2 | T | Sugar |
| 2/3 | c | Water |
| 1 | Whole pimentos, quartered 4 | |
| oz. | ||
| 1 | Vidalia onion, thinly sliced | |
| about 1 cup |
INSTRUCTIONS
Combine vinegar, fine herbs, sugar and water. Add pimentos and onion; marinate overnight. Drain; serve with meat. SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life – your only chance. Eternity – payback time”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.9mg
Potassium: 5.5mg
Carbohydrates: 4.2g
Fiber: 0g
Sugar: 4.2g
Protein: <1g