Pickled Red Onions From 'The Artisan Jewish Deli At Home'

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   Combine the onion, vinegar, sugar, bay leaves, cinnamon stick, crushed red pepper, if using, peppercorns, cloves, and salt in a medium saucepan. Bring to a boil over high heat, stirring to dissolve the sugar. Boil for 1 minute. Add the onions and then remove the pan from the heat. Allow the onions and pickling brine to cool to room temperature, and then transfer to a nonreactive container with a tight-fitting lid. Refrigerate for 1 day to allow the flavors to meld. The pickled red onions will keep in the refrigerator for up to 1 month.

* Per serving · 4 servings · Values may vary.

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