THE CHEF FROM HELL

Ah, pickled onions!  I served these at Yazoo City -- that was the last restaurant I owned back in 2006.  When folks would sit down at the tables we'd bring them a bowl of these sweet onions, some strawberry butter and a basket of Loretta's homemade muffins.  Nothing like starting things off on the right note of contentment, eh?

These pickled delights make a dandy snack at any time of the day or night and the by-product of making them is a wonderful red onion vinegar which can be used to make salad dressings and all sorts of other edibles.  I've always loved pickling and out of all the foods I've pickled, I think red onions are the best all around item.  Try this recipe out and you may find that you suddenly need to have these pickled onions on hand at all times incase the urge strikes.  "Say, any more of those onions around here?"

Ingredients:

4 very large Red Onions

1 1/2 cup White Vinegar

1 cup cold Water

1/4 cup White Sugar

1 TBS Pickling Spice

Cooking Procedure:

Peel the onions & slice them into very thin rings

Place the sliced onions in a container that can withstand hot liquids

In a small pot, combine the vinegar & water

Bring this to a rolling boil

Add the sugar & whisk this for 30 seconds

Pour the boiling vinegar mixture over the sliced onions in the container

Seal the container tightly

Place the container in your fridge overnight

The next day... poof!  You got pickled onions!

As long as the onions are fairly well covered by the vinegar, they should keep up to 2 weeks or so.

Serving Suggestions:  Drape some of these over a nice fresh salad or put some on a sandwich-- zingo!