Pink Pickled Onions

• 2 lbs red onions, thinly sliced,separated into rings
• 6 sprigs fresh rosemary (4-inch)
• 2 cups champagne vinegar or 2 cups white wine vinegar
• 1 1/2 cups water
• 1 cup sugar
• 1 1/2 tablespoons whole mixed pickling spices
• 2 teaspoons kosher salt

1. Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid.
2. Add 2 rosemary sprigs.
3. Repeat layering twice more with remaining onions and rosemary.
4. Bring vinegar, 1 1/2 cups water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stirring until sugar dissolves.
5. Reduce heat and simmer 2 minutes, stirring often.
6. Pour hot liquid over onions, pushing onions down into liquid.
7. If necessary, add just enough cold water to cover onions.
8. Cool.
9. Place lid on jar; refrigerate at least 1 day.
10. (Can be made 2 weeks ahead; keep chilled.).

red onions, rosemary, champagne vinegar, water, sugar, kosher salt

Taken from www.food.com/recipe/pink-pickled-onions-73203 (may not work)