Pickled onions make a delicious topping for salads and sandwiches, or served as a relish on a cheese platter.
INGREDIENTS:
1 lb. red onions, halved and thinly sliced into half moons
1 cup white wine vinegar
4 tablespoons sugar
1 teaspoon salt
2 bay leaves
10 peppercorns, lightly crushed
2 pinches dried thyme
5 whole allspice berries
5 whole cloves
Pinch of chile flakes (optional)
Large canning jar with lid
METHOD:
In a small saucepan, heat the vinegar, sugar, salt, and seasonings until boiling.
Add the onion slices, lower the heat, and simmer for 30 seconds. Remove from heat and allow the mixture to cool completely.
Transfer the onion mixture to a large jar with the liquid. Refrigerate until ready to use.
