Slice 2 onions and put them in a colander and pour boiling water over them. Put them in a glass bowl. Add ½ c white vinegar ½ cup cold water, and 1 teaspoon salt. Let sit 30 minutes at room temperature. Then refrigerate in covered container. Use with Tostados, salad bar, or other places.
Pickled Dilled Green Beans
Reserve the liquid from jar of spicy dill pickles when all the pickles are gone. Open a can of green beans and drain off the water. In a saucepan, bring the pickling to boil and remove from heat. Add the green beans to the hot pickle juice. Return to pickle jar or other covered container. Refrigerate for a period of time, the longer the more spicey they become. Keeps well. Good on salad, antipasto, or just to eat.
Pickled Crinkle Cut Carrots
Reserve the liquid from jar of spicy dill pickles when all the pickles are gone.
In a saucepan, bring water to boil. Add amount of frozen crinkle cut carrot slices, and after ten seconds, remove from heat and drain water away.
In a saucepan, bring the reserved pickling liquid to boil and remove from heat. Add the carrot slices. Return to pickle jar or other container and refrigerate for a period of time, the longer the more spicey they will get. Keeps well.
Serve with antipasto or enjoy separately.