Pickled Cocktails Onions

• 3 cups apple cider vinegar
• 1/2 cup sugar
• 1/4 cup coarsely chopped fresh dill
• 3 cloves garlic, smashed
• 1 jalapeno chile, halved
• 2 tablespoons pickling spice
• 1 1/2 teaspoons kosher salt
• 1 pound pearl onions, ends trimmed, peeled

1. Combine the vinegar, 1 cup water, the sugar, dill, garlic, jalapeno, pickling spice, and salt in a medium nonreactive pot and bring to a boil over high heat.
2. Add the onions and cook until a knife inserted into the center meets a little resistance, 4 to 5 minutes.
3. Transfer the mixture to a nonreactive bowl and cover with plastic wrap, or to a large glass jar with a tight-fitting lid, and refrigerate for at least 24 hours before serving.
4. The onions will keep for 1 week in the refrigerator.

apple cider vinegar, sugar, fresh dill, garlic, jalapeno chile, pickling spice, kosher salt, pearl onions

Taken from www.epicurious.com/recipes/food/views/pickled-cocktails-onions-382712 (may not work)