Pickled Onions

Hi. Sorry I have nothing really exciting to post. This past weekend involved quite a bit of dining out, so I didn't end up cooking much. The only noteworthy thing was the pickled onions I made Thurs. nite and have been using to garnish everything. Since I was kind of winging it, I only made 1/2 an onion's worth, but now I'm wishing I made more!

Pickled Onions

Bring to a boil:
1/2 c. cider vinegar
1/2 c. water
1/4 c. dark brown sugar
1-2 Tbs. maple syrup
1Tbs. mustard seeds
few sprigs fresh thyme
1 bayleaf
salt and pepper to taste

Add 1/2 large sliced onion and return to boil for two minutes an remove from heat. Cool for 15-20 mins and then store overnight in an air tight container in fridge. Then add to sammies, soups, stews, omlettes, pizza. I made parsnip soup with gruyere, pear and pickled onion toasts on the side.

I would suggest starting w/ this quantity to gauge how much you like 'em and how fast you can eat 'em. I don't know much about canning/preserving, so I'd say these are good for a week or two in the fridge since they aren't "preserved" as far as I know.

ps. this is the time of year where I have to apologize for either the crappy quality or lack of photos for the posts(see no photo above) because there is not natural light left come dinner time. I am working on a solution for this. Part of this includes how much of my kitchen I want to look like a photo studio as storage and free space are pretty much spoken for in our kitchen already. Plus, some of the solutions can greatly change the aesthetic of the photos..blah, blah, blah..

One more thing about photos: my banner photo is part of a project I'm working on to be revealed soon!