Instructions: Place the water, vinegar and salt in a deep saucepan over high heat and bring to a boil. Add the onions and cook for 4 to 5 minutes, until they are done but still firm. Remove the pan from the heat and stir in the sugar until it dissolves. Add the pine nuts, currants, and pepper. Ladle into a jar or any other airtight container. Allow to pickle for 3 to 4 days before eating. (See notes).

NOTES : The onions can be placed in sterilized mason jars for future use or simply stored in the fridge in an airtight container for up to two weeks.

This recipe makes 4 quarts. Any sweet onion may be substituted.

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