Sweet Pickled Red Onions

• 2 pounds red onions
• 1 tablespoon coarse salt
• 3 cups cider vinegar
• 1 1/2 cups sugar
• 15 whole black peppercorns
• 4 whole cloves
• 2 cinnamon sticks
• 6 whole allspice
• 2 dried hot red chiles
• 2 small bay leaves

1. Cut the onions into 1/4-inch-thick slices; transfer to a colander set in a bowl.
2. Toss well with the salt.
3. Refrigerate 1 hour.
4. Rinse well; drain.
5. Pat dry between paper towels.
6. Bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring.
7. Let cool completely, about 30 minutes.
8. Add the onions; bring to a boil.
9. Transfer the onions to a large bowl using a slotted spoon.
10. Let the brine cool completely, about 30 minutes; pour over the onions.
11. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

red onions, coarse salt, cider vinegar, sugar, black peppercorns, cloves, cinnamon sticks, allspice, chiles, bay leaves

Taken from www.epicurious.com/recipes/food/views/sweet-pickled-red-onions-393364 (may not work)