| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Relishes |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Vinegar |
| 1/2 |
ts |
Fine herbs |
| 2 |
tb |
Sugar |
| 2/3 |
c |
Water |
| 1 |
cn |
Whole pimentos, quartered (4 oz.) |
| 1 |
md |
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
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