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Dilled Onion
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    Dilled Onion

  • 1 16 oz Mason Jar, with a screw lid, sterilized, filled to 1/3 with a mixture of white vinegar, and white wine vinegar.
  • Add two tablespoons of water.
  • 1/2 tsp salt
  • 3 drops dill oil -- (3 to 4)
  • 1/8 tsp ascorbic acid(Everfresh)
  • 1/8 tsp Citric acid
  • 1 Clove Garlic -- Sliced
  • 1 Habanero chile -- Sliced into rings
  • For James, Diane, & anyone else who wants it, here is the recipe for dilled onion, and the variations are endless, subject only to your imagination...I have added garlic, one sliced clove, habanero, one half, sliced into rings....whatever suits you. Just remember, The Discovery of a New Dish, Does More for Humankind, than the Discovery of a New Star! DILLED FRESH ONION Uses oil of dill weed, essential oil, available from drug store.

    Choose an onion that will fit the jar, and slice the onion into the jar, ensuring that the onion slices are covered by the liquid. If adding garlic, or peppers, do it now, interspersing with the onion slices. DO NOT use a thick walled pepper. Let this sit in the fridge, with the lid on for at least 24 hours before using, and it will keep in the fridge about two weeks, if it lasts that long! Cheers, Doug in BC

    CAUTION:
    THIS IS UNCOOKED...DO NOT KEEP FOREVER!

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@home.com
    Post Date:

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