Yield: 6 servings
Measure | Ingredient |
---|---|
⅓ cup | Vinegar |
½ teaspoon | Fine herbs |
2 tablespoons | Sugar |
⅔ cup | Water |
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