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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