Pickling Red Onions

Piquant flavors "sting" the tongue and piquant words "prick" the intellect, arousing interest.

This, says Merriam-Webster. This, says fans of red onion, is exactly why we pickle it. In their pickled form, red onion sliced thin bring a pleasing piquant, sweet and sour bite to sandwiches, veggie burgers, wraps, salads and pizza. These are simple to make then store in the refrigerator in a mason jar.

pickled red onions

1 cup sugar

1 cup distilled white vinegar

1/3 cup water

1 red onion

Heat the sugar, vinegar and water over high heat until the sugar is dissolved. Peel and thinly slice the red onion and place in a mason jar. Pour the sugar/vinegar mixture over the onions, filling the jar. (A bit of minced parsley or other herb can be added if desired.) Allow it to stand and cool to room temperature. Cover with the lid and refrigerate. They will be pickled and ready to eat in several hours.