Minted onion rings
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Vinegar |
| ¼ | cup | Sugar |
| 2 | cups | Fresh mint leaves, or |
| ¼ | cup | Dried mint leaves |
| Few drops of green food color | ||
| 4 | cups | Sliced peeled onions |
| 4 | Pimientos, thinly sliced | |
Directions
Combine vinegar, sugar and mint, tied in clean, thin white cloth, in saucepan. Heat gently 10 minutes; remove from heat.
Stir in food color. Add onions and pimientos; heat to boiling.
Remove mint. Pour into clean, hot jars; adjust lids at once.
Process in boiling water bath (212 F) five minutes. Remove jars from canner and complete seals unless closures are self-sealing type.
Makes 4 half pints.
From: Farm Journal's Freezing & Canning Cookbook Shared by: Pat Stockett From: Pat Stockett Date: 06-28-95 (06:31) (19) (E)Cooking
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