Dilly Sweet Onions Recipes

Steps:

• Place the onions in a large bowl. In a small saucepan, combine the sugar, vinegar, oil, dill and salt; bring to a boil, stirring constantly. Pour over onions and toss to coat. Cover and refrigerate for at least 5 hours. Serve with a slotted spoon.

Steps:

• In a large skillet, heat the oil. Sautee the onions for about 15 minutes, or until soft but not browned.
• Add the vinegar and simmer about 10 minutes, or until the liquid is reduced by half.
• Add the stock and cook until the liquid is again reduced by half.
• Add the honey, salt and pepper to taste, and stir in dill. This relish may be served warm, cold or at room temperature. It will keep for several weeks if refrigerated in tightly-sealed glass jars.

Steps:

• Put the cucumbers, pepper, onions and salt in a quart bowl. Add very cold water to cover and soak for 2 hours.
• Drain in a colander and return the vegetables to the bowl. Set aside.
• Meanwhile, combine the sugar, vinegar, dill and mustard seed in a 1 quart non-aluminium pan.
• Bring to a boil and simmer until the honey or sugar is dissolved, about 5 minutes.
• Remove from the heat and cool to room temperature. (You can create an ice bath by filling a pan or bowl with ice and then placing your pan with the vinegar mixture on top of the ice cubes. Stir until cooled.).
• Pour the cooled mixture over the cucumbers, tossing until combined well.
• Spoon cucumbers into a large wide mouth jar and cover tightly, placing it in the refrigerator for at least two days before using to allow flavors to meld.

Steps:

• Stir cream cheese and sour cream in a medium bowl until blended.
• Heat oil in a medium skillet.
• Add onion, salt and pepper and cook, stirring occasionally, 8 minutes or until onion is soft, but not browned.
• Let cool completely.
• Stir into cream cheese mixture along with sliced green onion.
• Cover and refrigerate at least 30 minutes for flavors to blend.
• It's best if chilled over night.

Steps:

• Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid., In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Place the onions in a large bowl. In a small saucepan, combine the sugar, vinegar, oil, dill and salt; bring to a boil, stirring constantly. Pour over onions and toss to coat. Cover and refrigerate for at least 5 hours. Serve with a slotted spoon.

Steps:

• In a large skillet, saute onions in oil until tender. Add broth and vinegar. Bring to a boil, cook until liquid is reduced by half.
• Remove from the heat,; stir in the remaining ingredients. Serve at room temperature. Refrigerate leftovers.

Steps:

• Place the onions in a large bowl; set aside. In a small saucepan, combine the sugar, vinegar, water and salt. Bring to a boil; pour over onions. Cover and refrigerate overnight., Drain onions, discarding liquid. In a large bowl, combine the sour cream, mayonnaise, celery seed, salt and pepper. Add onions; toss to coat.