Yield: 10 Servings
|¾ cup||White Vinegar|
|4 mediums||Onions; Thinly Sliced|
|¾ teaspoon||Dill Weed; Dry|
1 . Place sugar, vinegar, water, and salt in saucepan and bring to boil.
2. Pour over sliced onions and dillweed that has been placed in a clean quart jar.
3. Cover and shake several times as mixture cools to distribute dill. Store in refrigerator.
NOTES : You can slice your onions directly into the quart jar.
Posted to recipelu-digest Volume 01 Number 303 by "Diane Geary" <diane@...> on Nov 24, 1997