Thursday, August 15, 2013

Dilly Red Onions and a Salad Idea-Eating the Alphabet

This is a month when the 15th and the third Thursday occur on the same day, so I am posting for each of the challenges I participate in.  We are up to the letters M, N and O in the Eat the Alphabet Challenge hosted by Brenda from Meal Planning Magic.  Since I love onions, I jumped right past M and N and went to O.

I also like dill so Dilly Red Onions are "right down my alley" as they say.  Although I did use red onions because they are so pretty, regular yellow or white onions can be used, and sweet onions, such a Walla Walla Sweets, are great in this recipe.

Although they need to chill a few hours, these are very easy to make and very versatile.  Use the onions in salads, as a topping for hamburgers and sandwiches, and I love to just eat them on their own.  The onions do become a bit soft so are best eaten within a day or two.

Cut the onions into rings if you prefer.  I just find it easier to cut the onion in half.

Dilly Red Onions
1 large red onion, cut in half and sliced into 1/4-inch thick slices
1/3 c. sugar
1 t. salt
2 t. dried dill weed
1/4 c. water

Place sliced onions in a medium bowl that has a lid.  Combine sugar, salt, dill weed and water.  Mix until sugar is dissolved.  Pour over onions.  Cover and refrigerate at least 5 hours, stirring every half hour or so.  Drain onions with a slotted spoon.  Use in salads, on hamburgers and sandwich or just enjoy eating as is.

One of my favorite things to do with the onions (other than just eating them like popcorn) is to combine them with red pepper rings and sugar snap peas and serve them on a bed of lettuce with a simple dressing of mayonnaise and dill weed.


Dilly Red Onion, Red Pepper and Sugar Snap Pea Salad (ingredients for a salad for one person, increase accordingly if serving more)
1 or 2 head lettuce leaves
3 or 4 slices red pepper rings
handful of sugar snap peas
big spoon full of drained Dilly Red Onions
a couple tablespoons mayonnaise (may use sour cream or yogurt instead, if desired)
dash of dried dill weed

Arrange the lettuce leaves on a salad plate.  Combine the red pepper rings, sugar snap peas and Dilly Red Onions in a small bowl.  Mix together the mayonnaise and dash of dill weed and stir well.  Add mayonnaise to the vegetables and mix until vegetables are covered with dressing .  Fish out the red pepper rings and place on the lettuce.  Do the same things with the sugar snap peas.  Top red peppers and peas with the onions.  Makes one serving.

There is still time to join the Eating the Alphabet Challenge.  Brenda has all the details in this post.

To see what other bloggers in the challenge have made with M, N and O, check out the links below.

Now that you have been good and eaten your salad, come back later for Chocolate and Vanilla Waffle Cookies.

Linking to these great parties:
 

1 comment:

  1. Hi Loy,
    Your Dilly Red Onions would be a great addition to any side dish, this looks awesome. Thank you so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

    ReplyDelete

I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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