- 2 large sweet onions, cut into 1/4-inch slices
- 1 teaspoon dill seed
- 1/2 cup sugar
- 1/2 cup vinegar
- 1/4 cup water
- 2 teaspoons salt
- Sprinkle onions with dill seed. Layer in a wide-mouth pint jar. In a saucepan, combine remaining ingredients; cook and stir over medium heat until sugar is dissolved. Pour over onions.
- Refrigerate in an airtight container for 36 hours. Serve as a relish or on sandwiches. Yield: 2 cups.
Originally published as Dilled Onions Condiment in Country Woman May/June 1995, p13
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Reviewed Jan. 16, 2014
This makes a great relish.