Active Time
15 MIN
Total Time
2 HR
Yield
Serves : makes 1 1/2 cups

How to Make It

Step 1    

In a medium nonreactive saucepan, combine the vinegar, sugar, cloves, allspice, bay leaves, peppercorns and mustard seeds and bring to a boil. Cook over moderate heat, stirring until the sugar dissolves, about 5 minutes. Remove from the heat and let cool completely, about 30 minutes.

Step 2    

Layer the onion rings in a 2-cup jar or plastic container. Strain the brine into the jar and let stand at room temperature for 1 hour. Drain the onions and serve.

Make Ahead

The pickled onions can be refrigerated in the brine for up to 3 days.

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