BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSDILLY ONIONS
Ingredients:
2 each white or red onions, sliced thinly
2 tablespoons dill, dried
3 tablespoons sugar
1 cup white vinegar
½ teaspoon sea salt
½ teaspoon ground coriander
½ teaspoon ground pepper
Method:
Combine ingredients in a non reactive bowl or jar; toss to combine; cover tightly and refrigerate 48 hours before using; turn jar or stir twice during cure process.
*Alternative vegetable – use carrots instead of onions or add with onions. Be sure to blanch 1-2 minutes carrots first, shock to cool; and then following remaining steps.
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