Pickled Sweet Onions

Man, I LOVE pickled stuff!! And, they last several months when covered tightly in the fridge.
(makes 1 qt.)

4 cups thinly sliced Vidalia, Walla Walla*, or other sweet onion
1&1/2 cups apple cider vinegar
1 cup granulated sugar
1/2-1 t. hot pepper sauce (Tabasco*), depending on taste
1 t. Worcestershire sauce
1 t. mustard seed
1 t. celery seed
2 t. dry mustard
1/4 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1/2 t. kosher salt, or to taste
1/4-1/2 t. freshly ground pepper, or to taste
1/2 t. dill

Halve onions and slice thin, about 1/4" thick. Place into a bowl and cover with ice water; let rest for 30 mins. Drain and pack the onions into a clean qt. size Mason jar. Whisk the remaining ingredients together until sugar has dissolved. Top onions with the dressing and close top tightly. Refrigerate a minimum of 24 hours or up to 3-4 days if possible, before using, as the flavor only improves as they sit. Use as an appetizer, on salads, sammies, burgers, hotdogs, serve over beans, greens, or chop and add to a wide variety of recipes.

"You should not have to rip yourself into pieces to keep others whole."

Have FUN today!!!

Love,

MM