Tuesday, September 21, 2010


I've been staring at 5 pounds of organic red onions for 2 weeks--or maybe they have been staring at me. After seeing this recipe, I became convinced that Pickled Red Onions with Mustard Seed was absolutely the next canning adventure I should have. I think it was heavily influenced by the pretty pink onion draped over the delicate, sterling pickle fork that got me.

Today, I finally got to it. Well, I basically decided that 2 hours in the kitchen would be preferable to 2 hours of studying statistics. In the end, the effort was well worth it, but I sort of felt like I was being punished for neglecting my books as the stinging onion eyes set in. As you can see, the end result is beautiful, and there was even enough brine left over to make some refrigerator pickles with my baby carrots.