Pickled Onions, New Orleans Style

* Exported from MasterCook *

PICKLED ONIONS, NEW ORLEANS STYLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cajun
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb TINY YELLOW ONIONS (UP TO 1
INCH IN DIAMETER)
1 ga COOL WATER
1/4 c SALT
2 tb CRUSHED RED PEPPER
2 ts SWEET BASIL
6 sm BAY LEAVES
1 qt DISTILLED WHITE VINEGAR
1 c WATER
2 tb LIQUID CRAB BOIL
2 dr RED FOOD COLORING (OPTIONAL)

PEEL THE ONIONS AND PLACE IN A GLASS OR PLASTIC
CONTAINER - NOT METAL!!! MIX THE WATER AND SALT, POUR
OVER THE ONIONS AND LET SOAK OVERNIGHT. THE NEXT DAY,
TAKE CLEAN CANNING JARS AND SPRINKLE SOME OF THE RED
PEPPER, BASIL AND ONE BAYLEAF ON THE BOTTOM. PACK THE
ONIONS TO THE 1/3 LEVEL, THEN REPEAT IN LAYERS TILL
FULL. WHEN ALL JARS ARE PACKED, MIX THE VINEGAR,
WATER, CRAB BOIL AND FOOD COLORING (IF DESIRED) AND
POUR OVER ONIONS. CAP THE JARS AND REFRIGERATE FOR AT
LEAST ONE WEEK BEFORE USING. IF YOU INCREASE THE
AMOUNT YOUR'RE MAKING, JUST MAINTAIN A 3:1 RATION
VINEGAR TO WATER. FANTASTIC WITH RED BEANS AND
RICE!!!!



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