Pickled red onions
Instructions:
- You’ll need to make these onions at least 1 week in advance.
- 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
- 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).