Recipe information
Yield
makes 1 quart
Ingredients
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
Preparation
Step 1
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.
Step 2
Bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Let cool completely, about 30 minutes.
Step 3
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).
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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