Pimento-onion relish

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

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