Rebecca Kolls takes the onions and herbs she grows in her garden and uses them in this suprisingly tasty recipe.

Ingredients

Directions

1. Cut off the ends of the onions. Remove the outer skin. Then, slice the onions very thin. After the onions are all sliced, put about 5 peppercorns at the bottom of each jar. Lay some thyme on the side of the jar, and start layering in your onion slices.

2. Add basil and oregano as you continue to pack in onion slices. Continue with the rest of your jars.When your jars are full, fill them with rice vinegar. Seal the jars with the lid, and put into your refrigerator. Make sure you wait a couple of days, before indulging (1 week is best).

Recipe copyright ©2000 Rebecca Kolls.

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