Pickled Red Onions
Pickled Red Onions
- 1 lb. red onions (about 2 med or 1 large), thinly sliced
- 1 1/2 cups white vinegar
- 1/2 cup sugar
- 1/2 cinnamon stick
- 5 cloves
- 1 bay leaf
- 1 star anise
- Dash red pepper flakes
Blanch red onions in a saucepan of boiling water for 2 minutes. Drain in colander. While the water is heating in step 1, in a separate saucepan combine the vinegar, sugar and spices. Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes. Add blanched, drained onions to the vinegar mixture. Simmer for 1 minute. Transfer to a glass jar. Allow to stand until cooled. Will keep several weeks refrigerated.
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