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Pickled Onions Use small white onions...
Submitted by Patricia Corbera
recipe calls for equal amounts of vinegar and water... cup for cup
1 1/2 tsp rock salt per jar.
Boil water and vinegar together, remove the peel from the onion, cut each onion into 4 quarters and put in glass mason jar, add the rock salt. Fill each jar with the vinegar and water mixture, seal the jars. Allow jars to cool down. Can be eaten the same day... Next day is better.
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