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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 12 |
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I found the recipe in the Blueberries and Polar Bears cookbook. The recipe suggests serving this with beef or Jalaneo Goose, or on top of a beef sandwich the next day. I guessed on the serving size, because it wasn't given. Ingredients:
6 spanish onions (whatever kind you have on hand) |
1/2 cup vinegar |
1/2 cup water |
3/4 cup sugar |
2 teaspoons salt |
1 1/4 cups mayonnaise or 1 1/4 cups similar salad dressing |
2 tablespoons celery seeds |
Directions:
1. Slice the onions very thin and place them in a plastic or glass dish.
2. Combine the vinegar, water, sugar, and salt.
3. Mix well to dissolve the sugar and salt.
4. Pour over the sliced onions and mix well.
5. Put a plate on top of the onions and set a weight on it.
6. A plastic bottle of oil and vinegar works well.
7. Let the onions sit on the counter all day- overnight is best.
8. Drain the onions (You will wonder where all the liquid came from!).
9. Combine the dressing and celery seed and toss with onions.
10. Put in a serving bowl and serve.
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