Wednesday, July 19, 2006

Pink Pickled Onions

Pink Pickled Onions

2 pounds red onions, thinly sliced, separated into rings
6 sprigs fresh rosemary (4-inch)
2 cups champagne vinegar or white wine vinegar
1 1/2 cups water
1 cup sugar
1 1/2 tablespoons whole mixed pickling spices
2 teaspoons kosher salt

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, 11/2 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.)
From Bon Appetit


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