Admittedly, I’m obsessed with pickling and canning things lately.  My farmer’s market volunteer gig isn’t helping my cause.   Red onions are in season right now and I keep coming home with them.  They aren’t the worn out, been-stored-too-long versions of onions you see in the grocery store.  The ones I can’t resist are the shiny, fresh, local ones that have such an amazing purple color that I can’t not purchase them. We eat a lot of onions in this house, but these weren’t meant to be cheapened in a sauté pan or diced up into run-of-the-mill potato salad.  These were meant to be on display.