Sweet pickled red onions
Instructions:
- 2 pounds red onions
- 1 tablespoon coarse salt
- 3 cups cider vinegar
- 1 1/2 cups sugar
- 15 whole black peppercorns
- 4 whole cloves
- 2 cinnamon sticks
- 6 whole allspice
- 2 dried hot red chiles
- 2 small bay leaves
- Cut the onions into 1/4-inch-thick slices; transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well; drain. Pat dry between paper towels.
- Bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Let cool completely, about 30 minutes.
- Add the onions; bring to a boil. Transfer the onions to a large bowl using a slotted spoon. Let the brine cool completely, about 30 minutes; pour over the onions. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).