Pickled Spring Onions

1. 1

   In a 1 1/2- to 2-quart pan over medium heat, combine vinegar, salt, sugar, cloves, chili flakes, bay leaf, and 1 1/2 cups water. Bring to a simmer and cook for 5 minutes.

2. 2

   Meanwhile, peel onions and pull off any thin membrane under peel. Trim root ends.

3. 3

   Add onions to vinegar mixture and simmer, stirring occasionally, until just tender when pierced, 10 to 15 minutes. Remove from heat and let cool to room temperature, about 1 hour. Using a slotted spoon, transfer to a serving bowl; discard liquid.

* Per serving · 4 servings · Values may vary.

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