This zippy make-ahead salad is a delicious change from coleslaw.—Connie Johnson, Columbus, New Mexico
- 3 pounds large sweet onions, thinly sliced
- 1 cup white vinegar
- 1/2 cup sugar
- 1/2 cup water
- 3 teaspoons dill weed
- 2 teaspoons salt
- Place onions in a 13-in. x 9-in. dish. In a small bowl, combine the remaining ingredients; stir until sugar is dissolved. Pour over onions and toss to coat. Cover and refrigerate for 5 hours, stirring once. Serve with a slotted spoon. Yield: 6 cups.
Originally published as Carzalia Sweet Onion Salad in Country Woman May 2007, p10
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