Best Dilly Onion Rings Recipes

DILLY ONION RINGS

Dilly Onion Rings image

Be sure to let these marinate for at least the 5 hours. I really enjoy these served with fried catfish or smoked/barbecue pork! My mom likes to throw them on top of her turnip greens (cooked forever). This is just one of those recipes that have been around forever. Marinating time is not included in prep or cook time.

Provided by breezermom

Categories Onions

Time 15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1/2 cup white vinegar
1/3 cup sugar
1/4 cup water
2 teaspoons salt
1 teaspoon dried whole dill weed
1 onion, thinly sliced and separated into rings (I use Vidalia sweet if possible)

Steps:

Combine the first 5 ingredients in a small bowl; stir well.
Add the sliced onion and toss gently to combine. Cover and chill at least 5 hours.
Serve with cooked meats or on sandwiches.

Nutrition Facts : Calories 163.5, Fat 0.1, Sodium 2331.9, Carbohydrate 39, Fiber 0.9, Sugar 35.8, Protein 0.6

DILLY ONION RINGS

DILLY ONION RINGS image

Goes with almost anything.

Provided by Joanne Sarver

Categories Other Main Dishes

Time 15m

Number Of Ingredients 6

Ingredients

1 large mild onion
1/2 c sugar
2 tsp salt
1 tsp dried dill
1/2 c white vinegar
1/4 c water

Steps:

1. Cut onion into very thin slices; separate into rings. Combine remaining ingredients, stir until sugar is dissolved . Pour over onion rings. Cover and refrigerate at least 5 hours, stirring occasionally. Makes 4-6 servings.

DILLY PICKLED ONION RINGS

Dilly Pickled Onion Rings image

How to make Dilly Pickled Onion Rings

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

2 medium onions, mild or sweet
1 cup white vinegar
2/3 cup white sugar
1/2 cup water, plus additional if needed
3 tsp dill weed, more or less to taste
2 tsp salt
1 tsp mustard seed
1/2 tsp black pepper, optional

Steps:

Add all ingredients to a wide mouth quart jar. Cover with lid and jar ring, seal and shake until the sugar and salt are dissolved.
Peel and slice onions into rings. I separated half, and left half unseparated. Pack the sliced onions into the jar with the vinegar mixture.
Add additional water to bring the liquid to cover the onions if needed.
Seal tightly and shake to distribute the spices throughout the jar. Place the jar in the refrigerator for atleast 5 hours.
Keep leftovers covered and refrigerated.

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