Title: Onion-Pimiento Relish
Yield: 4 Servings
Categories: Canning, Preserves, Onions
Ingredients:
6 md Onions; (2 lbs.)
1/4 c Salad oil
1 Jar (4 Oz.) pimientos;
-drained and cut into
1/4 c Cider vinegar
1 ts Sugar
3/4 ts Salt
About 1 1/2 hours before serving or up to 2 days ahead: Peel onions; cut
each onion in half, then cut each half lengthwise into thin strips. In
12-inch skillet over medium heat, in hot salad oil, cook onions until
tender, stirring occasionally.
Spoon onion mixture into bowl; add pimientos, vinegar, sugar and salt,
stirring to mix. Cover and refrigerate at least 1 hour or until chilled,
stirring occasionally. Makes about 2 cups, 25 calories per tablespoon.
Posted to recipelu-digest by "Diane Geary" on Feb 24,
1998
[an error occurred while processing this directive]