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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Leftover onions keep in the refrigerator for about two weeks. Ingredients:
2 pounds red onions, thinly sliced, separated into rings |
6 4-inch fresh rosemary sprigs |
2 cups champagne vinegar or white wine vinegar |
1 1/2 cups water |
1 cup sugar |
1 heaping tablespoon mixed pickling spice |
2 teaspoons coarse kosher salt |
Directions:
1. 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.
2. Bring vinegar, 1 1/2 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.)
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