Pickled Onions

Sometimes you get a hankerin' for something kind of...unusual...and that is what happened to me when I started thinking about how I wanted pickled onions.  I wanted to put them on my salad, on my burger, on my cheese and avocado sandwich, on my kielbasa with potatoes - everywhere I looked!  So I made them, and found out just how easy they are to make. As great as they taste, the color is so pretty it'll dress up anything you put 'em on.

Pickled Onions

1 large red onion
3 cups red wine vinegar (an inexpensive kind)
3 tablespoons sugar

Chop the onion into half circles and stuff inside a medium sized mason jar (a spaghetti sauce jar will do the trick too).  Heat the vinegar in a non-reactive saucepan to dissolve the sugar, and don't boil the vinegar. Once the sugar is dissolved, pour the hot vinegar mixture over the onions in the jar. Let the liquid cool before screwing on the lid and putting in the fridge.  I recommend waiting a day to eat them.

Now, some people like to get fancy and put all manner of spices into the vinegar.  But I like them plain and simple; they're flavorful enough and can go on anything you can dream up to enjoy them.