3/4 cup white vinegar3 tbsp sugarpinch of salt1 bay leaf5 allspice berries5 whole cloves garlica small, dried chile pepper
1 large red onion, peeled, and thinly sliced into rings
In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling. Add the onion slices and lower heat, then simmer gently for 30 seconds. Remove from heat and let cool completely. Transfer the onions and the liquid into a jar then refrigerate until ready to use. Storage: The onions will keep for several months, but they’re best the week they’re made. Serve them as a side dish, or in potato salad, and you can use any reserved liquid in cole slaw or chopped vegetable salad.
Originally suggested by B.O. man-about-town Jay G., from David Lebovitz’s blog!