Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Sugar |
| ¾ cup | White Vinegar |
| ⅓ cup | Water |
| 1 teaspoon | Salt |
| 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