Windmills

 

Every Friday, Heather and I go to the hospital in Murray. I play the piano in the lobby, while Heather greets everyone who passes by. Then we hit the cafeteria before heading home. There are dozens of eateries within walking distance, and dozens more on the way home. We almost always choose lunch at the cafeteria. It’s THAT good. Last week, we had barbecue brisket sandwiches, with pickled red onion piled on top – a delightful pop of color and flavor.

 

Pickled Red Onion

 

2 small red onions

3 cloves garlic

1 teaspoon peppercorns

2 cups white vinegar

2 cups water

1/3 cup sugar

2 tablespoons salt

 

Thinly slice onions and place into 3 10-ounce Mason jars. Add garlic and peppercorns to each jar. Heat remaining ingredients in saucepan, stirring, until salt and sugar dissolve. Pour over onions in jars; cool. Place lids on jars and refrigerate overnight. Will keep in fridge up to 2 weeks.