|
Instructions |
|
|
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.
|
|
|
This is great for hamburgers or to just have a marinated onion salad on hand in the summer.
|
|
|
Keeps well in refridgerator for up to 3 weeks.
|
|
|
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.
|
|
|
Originally Submitted
4/18/2010
|