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Tuesday, December 1, 2015

Make This Quick and Tasty Condiment

Janet Groene’s
Pickled Onion Rings
Make these tangy pickles when you have time, then pull them out of the refrigerator later to serve as a salad or condiment. Drained well, they’re great in sandwiches. Chopped, they go well on burgers and hot dogs.

6 large sweet onions, peeled and sliced thin
½ cup each sugar and white vinegar
2 teaspoon salt
1 teaspoon dill seed
1/4 cup water

    Put onions in a container. Bring remaining ingredients to a boil and pour over onions. Cool, then cover and chill. Turn several times to distribute flavors. They’re ready after 8 hours, better the next day.

See more of Janet Groene’s RV-ready recipes, new each week, at http://www.campandrvcook.blogspot.com 


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1 comment:

electricbuzz said...

Cut up a sweet onion and put it into the pickle jar that you just ate the last pickle. Don't waste the pickle jar and juice.

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