Pickled Red Onions

• 2 cups distilled white vinegar
• 1 cup sugar
• 4 whole cloves
• 4 allspice berries
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon yellow mustard seeds
• 2 medium red onions, sliced into thin rings

1. In a medium nonreactive saucepan, combine the vinegar, sugar, cloves, allspice, bay leaves, peppercorns and mustard seeds and bring to a boil.
2. Cook over moderate heat, stirring until the sugar dissolves, about 5 minutes.
3. Remove from the heat and let cool completely, about 30 minutes.
4. Layer the onion rings in a 2-cup jar or plastic container.
5. Strain the brine into the jar and let stand at room temperature for 1 hour.
6. Drain the onions and serve.

white vinegar, sugar, cloves, berries, bay leaves, whole black peppercorns, yellow mustard seeds, red onions

Taken from www.foodandwine.com/recipes/pickled-red-onions-rae-and-noah-bernamoff (may not work)