Quick Pickled Onions

If you haven't pickled onions yet, now is the time to start. They are wonderful on salads, sandwiches, or topping off appetizers.  Mark is holding the jar of onion goodness with the how-to recipe below.

(The prior post  contains the recipe for the the Zucchini Fritter  Mary is holding.)

Ingredients

1 large red onion, thinly sliced.

Tip: Cut in half top to bottom first and then slice to have long sections of onion that will hold their shape better.

1 tsp peppercorns

1/2 tsp mustard seed

1/4 tsp fennel seed

1 sprig of rosemary

1 cup water

1 cup white wine vinegar

1 tsp salt

1/4 cup sugar

1 Tbsp honey

How to...

Heat vinegar, water, sugar, and honey -- stirring until everything is dissolved.

Add herbs and spiced mixture.

Pour over onions and let cool.

Keeps in the fridge up to two weeks.

Taken from The Seattle Times. For more taste tested recipes go here.