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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This intriguing recipe is from Savannah Style a cookbook published by the Jr. League there in 1980. Ingredients:
2 1/2 cups water |
1 3/4 cups white vinegar |
2 tablespoons sugar |
1 1/2 teaspoons salt |
20 peppercorns |
16 whole allspice |
1 1/2 lbs knockwurst, sliced on a angle into 1/2 inch slices |
1 medium bermuda onion, sliced into thin rings |
Directions:
1. .In a saucepan combine water, vinegar, sugar, salt, pepper corns, and allspice. Bring mixture to a boil, then reduce heat and let simmer for 10 minutes.
2. Cool the mixture down to lukewarm, then arrange the knockwurst and onion in a 2 quart jar, alternating layers. Pour marinade over.
3. Cover the jar and let marinate for 3 days in your refrigerator.
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