Pickled Red Onions

 Once you start making your own pickled red onions, you'll wonder why you ever bought them. This recipe is so simple but creates these gorgeous pink onions that brighten up any meal. The cinnamon stick and cloves give them a subtle warmth that sets them apart from basic pickled onions.

Ingredients:

2 cups distilled white vinegar

4 whole cloves

1 garlic clove, halved

2 t sugar

2 t kosher salt

1 bay leaf

1 cinnamon stick

4 cups boiling water

1 large red onion, halved and thinly sliced

Directions:

In a 1-quart glass jar, stir together the vinegar, cloves, garlic, sugar, salt, bay leaf and cinnamon stick until the sugar dissolves.

Place the sliced red onions in a mesh strainer set over the sink. Slowly pour the boiling water over the onions. Using tongs, immediately transfer the hot onions down into the vinegar mixture until they are fully submerged. 

Seal the jar and let the red onions pickle, refrigerated for at least one-hour before using, preferably overnight. Store for up to 3 weeks.

Makes 2 cups.