Recipe - Pimento-Onion Relish

1/3 cup Vinegar
One half teaspoon Fine herbs
2 tablespoon Sugar
2/3 cup Water
1 cn Whole pimentos, quartered (4
oz.)
1 md Vidalia onion, thinly cut or sliced up
(about 1 cup)

Combine vinegar, fine herbs, sugar and water. Add pimentos and onion;
marinate overnight. Drain; serve with meat.

SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre,
Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim
Bodle 5/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini