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Instructions |
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Slice six Spanish onions into rings and then cut through the ring into 1/4 pieces. Mix rest of ingredients to make a brine. Put onions into the brine and let soak for at least one day, prior to serving or making into salad.
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This is great for hamburgers or to just have a marinated onion salad on hand in the summer.
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Keeps well in refridgerator for up to 3 weeks.
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To serve as a salad, drain brine from onions and add 1 1/2 cups mayo; 3 tsp celery seed and salt and pepper to taste.
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Originally Submitted
4/18/2010
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