Prep 15 mins
Cook 0 mins
From THE MOUNT VERNON COOKBOOK, pg. 150. Keep refrigerated. Keeps long and well. Improves with time.
- 1 pint onion, chopped
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons dry mustard
- 2 teaspoons paprika
- 1⁄2 cup sugar
- 3⁄4 cup vinegar
- salad oil, enough to fill a quart jar after all other ingredients have been added
- 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.
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.
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!