Pickled Cipollini Onions In Sherry

• 2 cups water, divided
• 1/3 cup kosher salt
• 1 lb peeled cipollini onion (or pearl onions)
• 1 cup sherry wine vinegar
• 1 cup malt vinegar
• 1/2 cup cream sherry
• 3 tablespoons brown sugar
• 1 1/2 teaspoons mustard seeds
• 1/2 teaspoon fennel seed
• 1/2 teaspoon black peppercorns
• 1 dried hot red chile
• 2 bay leaves
• 1 fresh rosemary sprig

1. Combine 1 1/2 cups water, salt, and onions in a bowl. Cover mixture and refrigerate overnight.
2. Combine 1/2 cup water, sherry vinegar, malt vinegar, cream sherry, brown sugar, mustard seeds, fennel seeds, peppercorns, and red chile in a nonaluminum saucepan, and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, and simmer 5 minutes. Remove mixture from heat, and let stand 1 hour.
3. Drain onions. Rinse onions and pat them dry. Add onions to the vinegar mixture, and bring to a boil.
4. Reduce heat, and simmer mixture for 3 minutes. Place onions, bay leaves, and rosemary in hot jars; cover onion mixture with hot vinegar mixture, leaving 1/4-inch head space.
5. Cover jars with metal lids, and screw on the bands. Cool completely. Refrigerate onions at least 1 month before serving.

water, kosher salt, cipollini onion, sherry wine vinegar, malt vinegar, cream sherry, brown sugar, mustard seeds, fennel seed, black peppercorns, hot red chile, bay leaves, rosemary

Taken from www.food.com/recipe/pickled-cipollini-onions-in-sherry-405269 (may not work)