3/4 cup white vinegar (I used red wine)
3 tablespoons sugar
pinch of salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper (optional)
1 large red onion, peeled, and thinly sliced into rings
In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
Add the onion slices and lower heat, then simmer gently for 30 seconds.
Remove from heat and let cool completely.
Transfer the onions and the liquid into a jar then refrigerate until ready to use.
Storage: The onions will keep for several months, but I find they're best the week they're made.
NotesNumber of Servings: Time to Prepare: