INGREDIENTS:2 lbs. (2 jumbo) Idaho-E. Oregon yellow onions, sliced 2/3 cup white wine vinegar ¼ cup water ½ cup sugar 1 tsp. salt 1/8 tsp. bottled hot pepper seasoning 1 Tbsp. fresh basil, choppedDIRECTIONS:Slice and separate onions into rings. Combine vinegar, water, sugar, salt and bottled pepper seasoning in small saucepan. Bring mixture to boil; add basil and cool slightly. Pour over onion rings in medium bowl, cover and refrigerate 6 hours or overnight. Serve as a relish or over crisp ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.