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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Scroggins Estate in Royse City, Texas in 1992.

Ingredients Edit

Directions Edit

  1. In saucepan combine sugar, water, vinegar and salt then bring to a boil stirring occasionally.
  2. Cool then add food coloring to syrup.
  3. In a one quart container combine onions, mustard seed and celery seed.
  4. Pour syrup over all then cover and let stand overnight.
  5. Add more onions to fill container then refrigerate 3 days before serving.
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