Ingredients
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2 medium red onions, sliced crosswise into ⅜-inch thick slices
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2 cups distilled white vinegar
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3/4 cup white sugar
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1 large bay leaf, or two small
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3 black pepper corns
Directions
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1
Done
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Combine vinegar, sugar, bay leaves and peppercorns in a saucepan and bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes. |
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2
Done
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Peel the onions, trim ends and slice crosswise into ⅜-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings. |
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3
Done
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Bring the vinegar back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. |
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4
Done
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Leave to steep until mixture cools. |
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5
Done
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Serve immediately when cooled or refrigerate. |
