Total Time
8hrs
Prep 8 hrs
Cook 0 mins

Posted this recipe as a request on the message board. I found the recipe in the "Blueberries and Polar Bears" cookbook. The recipe suggests serving this with "beef or Jalaneo Goose, or on top of a beef sandwich the next day!" I guessed on the serving size, because it wasn't given.

Ingredients Nutrition

Directions

  1. Slice the onions very thin and place them in a plastic or glass dish.
  2. Combine the vinegar, water, sugar, and salt.
  3. Mix well to dissolve the sugar and salt.
  4. Pour over the sliced onions and mix well.
  5. Put a plate on top of the onions and set a weight on it.
  6. A plastic bottle of oil and vinegar works well.
  7. Let the onions sit on the counter all day- overnight is best.
  8. Drain the onions (You will wonder where all the liquid came from!).
  9. Combine the dressing and celery seed and toss with onions.
  10. Put in a serving bowl and serve.
Most Helpful

5 5

How about serve it with a fork and a plate? I think I just had a tastegasm. This deserves 10 stars if you're an onion lover.

5 5

Very tasty. I did wonder where all the liquid came from. Don't be dumb like me and use a 5 lb bag of flour for a weight. (it was sitting there handy...) The bowl was chock full of onions with maybe an inch of vinegar mix. Next thing I knew, the flour was swimming in vinegar. (Where's my sign?)

5 5

I used white onions and followed the recipe. I put the mixture into a zip-lock bag left it a few inches un-zipped, set it into a bowl in case of overflow, there was none. I let it marinate over night. WOW!!! I thought what does this taste like? Then it dawned on me, sweet pickles but with an onion taste. I later added thinly sliced celery for extra crunch. I think these onions would work like a "top secret" special ingredient in potato salad! Shhh! It's our secret lol!