Poppyseed Salad Dressing


From the kitchen of Stone Hollow Farmstead


  • 1 1/3 cup sugar

  • 2 cups white vinegar

  • 4 tsp salt

  • 4 tsp grated onion

  • 4 tsp ground mustard

  • 4 tbsp poppyseeds

  • 4 cups safflower oil


Heat vinegar in a pot over medium heat.

Add sugar, salt, mustard, and grated onion.

Rest on very low heat for 3 minutes.

Remove from heat. Add poppyseeds and oil.

Shake well and serve.

Will keep in refrigerator for several weeks if it lasts that long!

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Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.