| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments, Pickles, Jams |
6 |
Servings |
INGREDIENTS
| 4 |
qt |
Onions (1-1/2 to 2-1/2 inches in diameter) |
| 1/3 |
c |
Salt |
| 3 |
c |
Distilled white vinegar |
| 5 |
c |
Sugar |
| 1 1/2 |
ts |
Tumeric |
| 1 1/2 |
ts |
Celery seed |
| 2 |
tb |
Mustard seed |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground allspice |
INSTRUCTIONS
Peel onions. Sprinkle salt over onions. Mix ice through them; ice water
may be used, but keep adding ice to keep onions cold. Let stand 3 hours;
drain. Combine sugar, vinegar, and spices; add onions to spices and heat
until color changes (DO NOT BOIL). Ladle into sterilized jars and seal.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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