Pickled Onions, New Orleans Style

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Pickled Onions, New Orleans Style Ingredients

3 lb TINY YELLOW ONIONS (UP TO 1	6 sm BAY LEAVES
INCH IN DIAMETER)	1 qt DISTILLED WHITE VINEGAR
1 ga COOL WATER	1 c WATER
1/4 c SALT	2 tb LIQUID CRAB BOIL
2 tb CRUSHED RED PEPPER	2 dr RED FOOD COLORING (OPTIONAL)
2 ts SWEET BASIL

Instructions for Pickled Onions, New Orleans Style

PEEL THE ONIONS AND PLACE IN A GLASS OR PLASTIC CONTAINER - NOT METAL!!! MIX THE WATER AND SALT, POUR OVER THE ONIONS AND LET SOAK OVERNIGHT. THE NEXT DAY, TAKE CLEAN CANNING JARS AND SPRINKLE SOME OF THE RED PEPPER, BASIL AND ONE BAYLEAF ON THE BOTTOM. PACK THE ONIONS TO THE 1/3 LEVEL, THEN REPEAT IN LAYERS TILL FULL. WHEN ALL JARS ARE PACKED, MIX THE VINEGAR, WATER, CRAB BOIL AND FOOD COLORING (IF DESIRED) AND POUR OVER ONIONS. CAP THE JARS AND REFRIGERATE FOR AT LEAST ONE WEEK BEFORE USING. IF YOU INCREASE THE AMOUNT YOURRE MAKING, JUST MAINTAIN A 3:1 RATION VINEGAR TO WATER. FANTASTIC WITH RED BEANS AND RICE!!!! Posted to MealMaster Recipes List, Digest #157 Date: Thu, 06 Jun 1996 16:11:23 -0400 From: kingman@acc.net (Wes King)

Main Ingredient: OnionsCuisine: Cajun