Category: Appetizers

3 lb TINY YELLOW ONIONS (UP TO 1

INCH IN DIAMETER)

1 gal COOL WATER

1/4 cup SALT

2 tbsp CRUSHED RED PEPPER

2 tsp SWEET BASIL

6 small BAY LEAVES

1 qt DISTILLED WHITE VINEGAR

1 cup WATER

2 tbsp LIQUID CRAB BOIL

2 drop RED FOOD COLORING (OPTIONAL)

PEEL THE ONIONS AND PLACE IN A GLASS OR PLASTIC CONTAINER - NOT METAL!!! MIX THE WATER AND SALT, POUR OVER THE ONIONS AND LET SOAK OVERNIGHT. THE NEXT DAY, TAKE CLEAN CANNING JARS AND SPRINKLE SOME OF THE RED PEPPER, BASIL AND ONE BAYLEAF ON THE BOTTOM. PACK THE ONIONS TO THE 1/3 LEVEL, THEN REPEAT IN LAYERS TILL FULL. WHEN ALL JARS ARE PACKED, MIX THE VINEGAR, WATER, CRAB BOIL AND FOOD COLORING (IF DESIRED) AND POUR OVER ONIONS. CAP THE JARS AND REFRIGERATE FOR AT LEAST ONE WEEK BEFORE USING. IF YOU INCREASE THE AMOUNT YOUR'RE MAKING, JUST MAINTAIN A 3:1 RATION VINEGAR TO WATER. FANTASTIC WITH RED BEANS AND RICE!!!! Posted to MealMaster Recipes List, Digest #157



Date: Thu, 06 Jun 1996 16:11:23 -0400



From: kingman@acc.net (Wes King)