Pink Pickled Onions

Recipe Ingredients

2 lbs	908g / 32oz	Red onions - thinly sliced,
		And separated into rings
6		Fresh rosemary sprigs - (4" long)
2 cups	474ml	Champagne vinegar
		= (or white wine vinegar)
1 1/2 cups	355ml	Water
1 cup	198g / 7oz	Sugar
1 tablespoon	15ml	Mixed pickling spice - (heaping)
2 teaspoons	10ml	Coarse kosher salt

Recipe Instructions

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, 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.)

This recipe yields about 8 cups.

Source:
Bon Appetit, July 2003

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