Recipe - Onion-Pimiento Relish

6 md Onions; (2 lbs.)
One fourth cup Salad oil
1 Jar (4 Oz.) pimientos;
drained and cut into
One fourth cup Cider vinegar
1 teaspoon Sugar
Three fourths teaspoon Salt

About 1 One half hours before serving or up to 2 days ahead: Peel onions; cut
each onion in half, then cut each half lengthwise into thin strips. In
12inch skillet over medium heat, in hot salad oil, cook onions until
tender, stirring occasionally.

Spoon onion mixture into bowl; add pimientos, vinegar, sugar and salt,
stirring to mix. Cover and refrigerate at least 1 hour or until chilled,
stirring occasionally. Makes about 2 cups, 25 calories per tablespoon.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 24,
1998