As soon as Vidalia or other sweet onions are available each year, I make this salad. Everyone loves it, and I've received many requests for the recipe.
- 1 pound sweet onions, thinly sliced
- 1/2 cup sugar
- 1/2 cup cider vinegar
- 1/4 cup canola oil
- 2 teaspoons dill weed
- 1 teaspoon salt
- Place the onions in a large bowl. In a small saucepan, combine the sugar, vinegar, oil, dill and salt; bring to a boil, stirring constantly. Pour over onions and toss to coat. Cover and refrigerate for at least 5 hours. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Dilly Sweet Onion in Country August/September 2005, p51
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