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Chefs Anne and David Gingrass Makes about 2 pints Ingredients 2 cups Yellow onions 2 cups Champagne vinegar 1/2 cup Water 18 each Whole cloves 18 each Black peppercorns 3 tsp. Yellow mustard seeds 1.5 tsp. Celery seeds 1 cup Sugar 2 tsp. Salt 1.5 tsp. Turmeric 1 stick Cinnamon Preparation Peel onions and slice about 1/8" thick on a slicer across the grain. Combine all other ingredients and bring to a boil. Remove from the fire and add the onions. Allow to sit at room temperature until cool and then refrigerate. |
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