Refrigerator Pickled Onions and A Bloggy Blooper

As we're heading into Memorial Day Weekend and the official start of grilling season, here's a tasty recipe for Pickled Onions my friend Carol adapted from Michael Symon. It's great with any grilled meat and especially on top of hamburgers. In hindsight (which is truly an amazing thing) using a red onion would have been best for pictures... But I like the flavor of sweet yellow onions. So I thought I'd add the ingredients to distract you from the blinding whiteness of this pic. Oh yea, I'm clever like that:@)

This recipe will fill a half pint jar, it can easily be increased. 

I'm guessing a half pint would be enough for 6-10 burgers. 

Refrigerator Pickled Onions
1 baseball sized onion, cut into 1/4" thick rings, then cut each ring in half (or quarters)
1 small bay leaf
1 small clove garlic, peeled and left whole
1/2 C water
1/2 C vinegar, either white or cider-I used white
1 tsp kosher salt
1 tsp sugar
1 tsp mustard seed
3 black peppercorns, optional

1. Fill jar or bowl with sliced onion (use any that won't fit for something else), bay leaf and garlic.
2. Bring all the rest of the ingredients to a boil and simmer for 2 minutes.
3. Pour over onions and let sit out until it cools off. You'll have a little more brine than you need, try to spoon the mustard seed and peppercorns out and into the onions. 
4. Cover with a lid and store in the fridge.
5. Can be eaten once it cools off but is best by day 2.

Spice up your BBQ and have a happy day:@)

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