These lovely pink rings are perfect garnish for spicy dishes, on salads, in salsas, even with crackers and a soft cheese.  They make the onion flavor less hot and overpowering.  I am using them in potato salad, and nopales salad (recipes coming soon).  You won’t want a raw onion after crunching one of these beauties. I found the big grilling fork to be the best tool for moving them around and getting them into the jar.  This is not formal canning, so you just need to make sure the jar is clean, not sanitized in boiling water.  You could even put them in a dish for storage, but don’t let them dry out. Pickled Red Onions inspired by David Lebovitz, who was inspired by Simply Recipes and…