*  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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