Onion-pimiento relish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Onions; (2 lbs.) |
| ¼ | cup | Salad oil |
| 1 | Jar (4 Oz.) pimientos; drained and cut into | |
| ¼ | cup | Cider vinegar |
| 1 | teaspoon | Sugar |
| ¾ | teaspoon | Salt |
Directions
About 1½ hours before serving or up to 2 days ahead: Peel onions; cut each onion in half, then cut each half lengthwise into thin strips. In 12-inch skillet over medium heat, in hot salad oil, cook onions until tender, stirring occasionally.
Spoon onion mixture into bowl; add pimientos, vinegar, sugar and salt, stirring to mix. Cover and refrigerate at least 1 hour or until chilled, stirring occasionally. Makes about 2 cups, 25 calories per tablespoon.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998
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