Dilly Sweet Onions
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.
Total TimePrep: 15 min. + chilling
- 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.
Nutrition Facts3/4 cup: 266 calories, 14g fat (2g saturated fat), 0 cholesterol, 595mg sodium, 37g carbohydrate (33g sugars, 2g fiber), 1g protein.
Originally published as Dilly Sweet Onions in Country August/September 2005