|½ teaspoon||Fine herbs|
|1 can||Whole pimentos, quartered (4 oz.)|
|1 medium||Vidalia onion, thinly sliced (about 1 cup)|
Combine vinegar, fine herbs, sugar and water. Add pimentos and onion; marinate overnight. Drain; serve with meat.
SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93
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