Curried Pickled Red Onion

This was a happy accident. I have pickled red onions on-hand at any given time, but I generally like to deviate from the standard onion-vinegar-sugar-salt format each time. I've been using rosemary lately, but I ran out of that, so I decided to throw in some parsley. Then, since I felt myself drawn once again to North Africa in my seasoning, I reached for the ras el hanout, but instead grabbed turmeric...and fenugreek...and cumin. I had just made a curried picked red onion. Besides the wonderful taste profile, what surprised me most was what it did to the color. You'd expect a pickled red onion to be a magenta color as the pigment of the outer later bleeds into the rest of the onion fiber. Well, as I learned as a small child, red + yellow = orange. Pretty!