Hey George Tierce, lets try it this way... Recipe: Pickled Onions ©From the Kitchen of Deep South Dish Prep time: 15 min | Yield: About 1 quart Ingredients 4 cups of thinly sliced Vidalia or other sweet onion 1-1/2 cups of apple cider or white vinegar 1 cup of granulated sugar 1 teaspoon of hot pepper sauce 1 teaspoon of Worcestershire sauce 1 teaspoon of mustard seed 1 teaspoon of celery seed 2 teaspoons of dry mustard 1/4 teaspoon of garlic powder 1/2 teaspoon of kosher salt, or to taste 1/4 to 1/2 teaspoon of freshly ground black pepper, or to taste 1/2 teaspoon of dill weed, optional Instructions Halve onions and slice thin, about 1/4 inch thick. Place into a bowl and cover with ice water; let rest for 30 minutes. Drain and pack the onions into a clean quart sized Mason jar. Whisk the remaining ingredients together until sugar is completely dissolved. Top onions with the dressing and refrigerate a minimum of 24 hours, or up to 3 or 4 days if possible, before using, as the flavor only improves as they sit. Keep refrigerated for about 4 months. Use as an appetizer, on salads, sandwiches, hamburgers or hotdogs, serve over beans, greens or chop and add to a wide variety of recipes. Cooks Notes: If you prefer a sweeter pickle, eliminate the dill weed and increase sugar another 1/2 cup or more to taste. This recipe is not intended for canning, which requires a different process, but they will last several months when stored tightly covered in the refrigerator.
Posted on: Mon, 28 Jul 2014 01:21:33 +0000