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Categories:Viewed: 27 - Published at: 3 years ago
Ingredients
- 2 cups organic distilled white vinegar or white-wine vinegar
- 1/4 cup sugar, preferably unbleached organic
- 1 tablespoon black peppercorns
- 2 sprigs fresh rosemary (about 3 in. long), divided
- 2 teaspoons fine sea salt
- 2 medium red onions (8 to 10 oz. each), peeled, sliced crosswise into 1/2-in. rings
Method
- Wash a wide-mouth 1-qt. canning jar and lid in hot, soapy water and rinse well. Set a round metal rack or a few biscuit cutters in a stockpot, fill with water, and bring to a boil. Lower jar into water, add lid with ring, and boil for 10 minutes. Reduce heat to a simmer and keep jar and lid in water until needed.
- Put vinegar, 2/3 cup water, sugar, peppercorns, 1 rosemary sprig, salt, and onion in a large, non-reactive saucepan. Bring to a boil, covered. Reduce heat and simmer, covered, until onions turn pink and somewhat translucent and tender, 10 minutes. They should be neither stiff nor floppy; they'll soften more after the heat is turned off. If brine doesn't cover onions, turn slices occasionally so they all get cooked evenly.
- Put fresh rosemary sprig in jar and set a wide-mouth funnel in neck of jar. (If you plan to keep the pickle for more than a week, skip the rosemary here--it will get too strong over time.) Discard rosemary from pot and add onions to jar. Pour in brine, leaving about 1 in. airspace at top. Stir in remaining peppercorns.
- Close the lid just until tight. Let the pickles cool to room temperature, and then chill at least overnight before eating and preferably 1 week.
- Make ahead: Up to 6 months, chilled.
