Prep 5 hrs 30 mins
Cook 0 mins
This is Ellie Kuehn's recipe direct from Lake Eden, Minnesota!
- 1 large onion (either a mild or sweet onion...a red onion is nice as it is more colorful)
- 1⁄3 cup granulated sugar
- 2 teaspoons salt
- 1 teaspoon fresh baby dill (it's not as good with dried dill weed)
- 1⁄2 cup white vinegar
- 1⁄2 cup water
- 4 large ripe tomatoes, as an accompaniment
- Cut the onions in thin slices. Seperate the slices into rings and put them in a bowl.
- Combine the sugar, salt, dill, white vinegar, and water.
- Pour the liquid over the onion rings.
- Cover the bowl and refrigerate for at least 5 hours, stirring every hour or so.
- Serving suggestions: Slice large ripe tomatoes and arrange on a platter. Lift the onion rings out of the brine and sprinkle them on top of the tomato slices. Garnish with fresh, chopped parsley leaves if desired.
- You can use these onion rings to garnish cooked carrots, cooked green beans, even mashed potatoes. They're also a wonderful garnish for a mixed green salad.
- Covered tightly and stirred a couple of times a day, these marinated onion rings should last for at least a week in the refrigerator.
These are wonderful, easy pickled onion rings. They go very well with the tomatoes. I also tried them with sliced avocado--again, they were excellent. Thanks for posting. Note: Ellie Kuehn is a character in Joanna Fluke's mystery novels.