Pickled onions

Innocent onions at the Borough Hall farmers' market on Saturday.

After brining overnight last night they were turned into a different sort of onion this evening. Sherry vinegar, mustard seed, a small hot chile...

We'll see.

Ed 7/12/08:

I was rather worried someone might ask, and Lavinia did. The recipe? I made it up and have no idea how they're going to taste, you see... I looked at three recipes online and decided to wing it, using elements of each.

For four small mason jars there were:

five bunches of small onions

1/2 cup sherry vinegar

2 cups water

1 Tbsp salt

2 Tbsp brown sugar

4 Tbsp mustard seeds

1 fiery chile, sliced into rings

I cleaned the onions and soaked them overnight in cold water with about 5 Tbsp of salt added. Next day I brought the water and 1/2 cup vinegar to a boil, added the mustard seeds, salt, and sugar. When cooler I poured this over the onions which I had drained and packed into the sterilized mason jars. Then put them into the fridge and will taste in a couple weeks. Other recipes use a lot more vinegar...so...we'll see?

That's it.

This was one of my online resources, and this another.