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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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From THE MOUNT VERNON COOKBOOK, pg. 150. Keep refrigerated. Keeps long and well. Improves with time. Ingredients:
1 pint onion, chopped |
2 teaspoons salt |
2 teaspoons black pepper |
2 teaspoons dry mustard |
2 teaspoons paprika |
1/2 cup sugar |
3/4 cup vinegar |
salad oil, enough to fill a quart jar after all other ingredients have been added |
Directions:
1. Fill 1-quart jar half full of finely chopped onions. Add salt, black pepper, dry mustard and paprika. Let stand 10 minutes, shaking or stirring a few times. Add sugar and vinegar. Finish filling jar with salad oil. Mix thoroughly.
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