Total Time
15mins
Prep 15 mins
Cook 0 mins

From THE MOUNT VERNON COOKBOOK, pg. 150. Keep refrigerated. Keeps long and well. Improves with time.

Ingredients Nutrition

Directions

  1. Fill 1-quart jar half full of finely chopped onions. Add salt, black pepper, dry mustard and paprika. Let stand 10 minutes, shaking or stirring a few times. Add sugar and vinegar. Finish filling jar with salad oil. Mix thoroughly.

Reviews

(2)
Most Helpful

Makes a lot!! Tasty. Well received by dinner guests. I'll surely see how it ages because I have 3/4 quart left. I would halve this recipe unless making it for a group. Thanks for posting.

Jezski July 16, 2009

I used red onion and halved the recipe. I served over spinach salad and very much enjoyed it. I can't wait to try it tomorrow, after it's had a chance to sit awhile! Thanks!

Sharon123 February 10, 2009

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