PICKLED RED ONIONS

Pickled Red Onions image

You'll need to make these onions at least 1 week in advance.

Yield makes 2 cups

Number Of Ingredients 10

Ingredients

4 red onions, cut into 1/4-inch-thick slices
1 1/2 teaspoons coarse salt
1 1/2 cups cider vinegar
3/4 cup sugar
7 whole black peppercorns
3 whole allspice
2 whole cloves
1 whole cinnamon stick
1 bay leaf
1 small dried red chile

Steps:

Put the onions in a colander set in a large bowl. Toss with the salt; refrigerate 1 hour. Rinse the onions under cold water; drain.
Bring the vinegar, sugar, spices, bay leaf, and chile to a boil in a medium saucepan, stirring constantly. Let cool completely.
Add the onions to the vinegar mixture in the pan; bring to a boil. Immediately transfer the onions to an airtight container using a slotted spoon. Let the vinegar mixture cool completely; pour over the onions. Refrigerate at least 1 week before serving (onions will keep 2 weeks more).

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