In a Pickle

A few days ago,  Mom was watching her favorite television chef, Michael Smith.   The show is Chef at Home.  Frequently, he makes dishes that I wouldn't eat. But this time he was preparing a vegetarian meal.  He made (shock shock) vegetable stew.  I make a good stew on my own although I usually add some meat for protein such as sausage or meatballs. So, that wasn't the part that got my attention.
Chef Michael was looking for something to add a bit of punch to a salad.  He got out some pickled red onions that he said he have made a few days ago.  There was a flashback showing how to make them.  It seems he used red wine vinegar but said you could substitute any vinegar.   He also mentioned some spices that he added.   To be honest, I was planning to find the recipe online.  Thus, I didn't pay close attention.  I found a basic recipe from him, but the spices mentioned were NOT what I remembered.  My memory was that he used "sweet pie type" spices like cinnamon and cloves.  
Hmmm....okay then, IMPROVISE!

I replaced the red wine vinegar with apple cider vinegar,  and added dashes of ground cinnamon and cloves in the "brine" along with the other ingredients.  I made a pint jar with one red onion and cut the sugar in half to match as well as lowering the amount of vinegar.  I have to say it smells good.
While this goes in the refrigerator,  I only had a canning jar to use so I put the top on and left it to cool.  I just heard the jar seal!

Here is what it looks like:

I am hoping that they taste good.  At least it was a small amount of ingredients.  There is a wait period of 2 or 3 days to let it pickle properly.  I can hardly wait to try them though.

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