Pickled Red Onions

• 4 red onions, cut into 1/4-inch-thick slices
• 1 1/2 teaspoons coarse salt
• 1 1/2 cups cider vinegar
• 3/4 cup sugar
• 7 whole black peppercorns
• 3 whole allspice
• 2 whole cloves
• 1 whole cinnamon stick
• 1 bay leaf
• 1 small dried red chile

1. Put the onions in a colander set in a large bowl.
2. Toss with the salt; refrigerate 1 hour.
3. Rinse the onions under cold water; drain.
4. Bring the vinegar, sugar, spices, bay leaf, and chile to a boil in a medium saucepan, stirring constantly.
5. Let cool completely.
6. Add the onions to the vinegar mixture in the pan; bring to a boil.
7. Immediately transfer the onions to an airtight container using a slotted spoon.
8. Let the vinegar mixture cool completely; pour over the onions.
9. Refrigerate at least 1 week before serving (onions will keep 2 weeks more).

red onions, coarse salt, cider vinegar, sugar, black peppercorns, allspice, cloves, cinnamon stick, bay leaf, red chile

Taken from www.epicurious.com/recipes/food/views/pickled-red-onions-392472 (may not work)