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Pickled Onion Rings

Pickled Onion Rings

Southern Living JULY 2004

  • Yield: Makes 3 quarts

Ingredients

  • 4 large white onions, sliced and separated into rings (about 1 1/2-pounds)
  • 6 tablespoons chopped fresh dill
  • 5 cups white vinegar (5% acidity)
  • 3/4 cup water
  • 1 cup sugar
  • 2 tablespoons canning-and-pickling salt

Preparation

Combine onions and dill in a plastic bowl (do not use glass).

Combine vinegar and next 3 ingredients in a medium saucepan; bring to a boil over medium-high heat. Remove from heat. Pour hot vinegar mixture over onion rings and dill in bowl; cover and chill at least 8 hours. Store in an airtight container in the refrigerator up to 1 month. Serve with a slotted spoon.

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Pickled Onion Rings recipe

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