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Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 2 lbs red onions, thinly sliced,separated into rings
- 6 sprigs fresh rosemary (4-inch)
- 2 cups champagne vinegar or 2 cups white wine vinegar
- 1 1/2 cups water
- 1 cup sugar
- 1 1/2 tablespoons whole mixed pickling spices
- 2 teaspoons kosher salt
Method
- Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid.
- Add 2 rosemary sprigs.
- Repeat layering twice more with remaining onions and rosemary.
- Bring vinegar, 1 1/2 cups water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stirring until sugar dissolves.
- Reduce heat and simmer 2 minutes, stirring often.
- Pour hot liquid over onions, pushing onions down into liquid.
- If necessary, add just enough cold water to cover onions.
- Cool.
- Place lid on jar; refrigerate at least 1 day.
- (Can be made 2 weeks ahead; keep chilled.).
