A new staple

Pickled red onions. Son-in-law Steve served them with a meal a couple months ago and this is the second or third batch I’ve made. Add a few rings to a salad for crunch or just pop a couple rings during the late-morning muchie-time. Yum. The “chemistry” of cooking is fascinating, how heat and other ingredients change the flavor of foods. These are still raw, just before the slices went in a pan with hot vinegar, sugar, water, and a bit of salt.
» From Cook This Book, by Molly Baz.

(Sliced by hand, by the way, not a mandolin slicer.)

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[Kathy]

Not only do they add taste, they add color.

[Thom Mitchell]

@randystreat That's true, too!!