Makes about 2 pints
| 3 | cups white wine vinegar or cider vinegar |
| 1/2 | cup sugar |
| 1 | cinnamon stick |
| 5 | whole cloves |
| 1 | star anise pod |
| 1 | bay leaf |
| 5 | whole black peppercorns |
| 1 | teaspoon crushed red pepper |
| 2 | medium red onions |
1. In a medium saucepan combine the vinegar, sugar, cinnamon stick, cloves, star anise, bay leaf, peppercorns, and red pepper. Bring to a boil over high heat, reduce the heat, cover the pan, and simmer for 5 minutes. Turn off the heat and let stand, covered, for 10 minutes.
2. Cut the onions into 1/4-inch-thick slices. Separate into rings.
3. Uncover the brine and bring it to a boil over high heat. Add half the onions and press them into the liquid. Simmer for 2 minutes. With a slotted spoon remove the onions from the brine and transfer them to a bowl to cool completely. Repeat with the remaining onions. Cool the brine in the refrigerator.
4. Add the brine to the onions. Cover and refrigerate for 1 day before serving. Or, store onions and brine in jars, cover, and refrigerate for up to 1 month. Jonathan Levitt
© Copyright 2008 Globe Newspaper Company.
