Pickled Red Onions

This is a simple recipe, and it yields crisp crunchy onions with a strong sour flavor. I prepared this to go along with this pea soup. It added a wonderful crunch to the soup, and an acid flavor, which enhanced the somewhat bland peas. I think these will be amazing on sandwiches, too.

I used my mandolin to slice the onion very thinly. Worked great but caused massive numbers of tears.

I used our local large yellow onions and substituted 3/4 of a cup of apple cider vinegar for the red wine vinegar. I cut the onions by hand with no tears. These tasted great and were a lovely accompaniment to the roasted lamb. The last time I made pickled onions my husband enjoyed them on salads.

Quick and easy to make, and a very nice addition to many dishes.