Pickled Red Onions
Use these bright pickled onions to top Nick Zukin and Michael C. Zusman's "Diet" Salad from The Artisan Jewish Deli at Home.
Prep 10 min · Cook 6 min · Total 25 hr 16 min · Makes about 2 cups
Ingredients
- Salt
- Sugar
- Pepper
- Red onion
- Onion
- Cinnamon
- Bay leaves
- Red pepper
- Cinnamon stick
- Onions
Directions
Combine onion, vinegar, sugar, bay leaves, cinnamon stick, crushed red pepper, if using, peppercorns, cloves, and salt in a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil for 1 minute. Add onions and then remove pan from heat. Allow onions and pickling brine to cool to room temperature, and then transfer to a nonreactive container with a tight-fitting lid. Refrigerate for 1 day to allow flavors to meld. Pickled red onions will keep in refrigerator for up to 1 month.