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| 3 Tasse | vinegar |
| 6 Esslöffel | salt kosher |
| 6 Esslöffel | sugar |
| 2 | Vidalia onions, peeled and sliced into 1/4-inch-thick rings |
| 2 | Red onions, sliced into 1/4-inch-thick rings |
| 1 | Garlic shoot (optional) |
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1. Wash 1 glass half-gallon jar with lid in hot, soapy water and rinse well.
2. Combine 1/4 C water, vinegar, salt, and sugar in a saucepan and bring to a boil.
3. Meanwhile, fill jar halfway with either Vidalia or red onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 1/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar and let stand until cool. Store in the refrigerator; serve within a week.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>
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