Onion Salad Dressing

From THE MOUNT VERNON COOKBOOK, pg. 150. Keep refrigerated. Keeps long and well. Improves with time.
- Ready In:
- 15mins
- Serves:
- Yields:
- Units:
2
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ingredients
- 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
directions
- 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.
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