Pickled Red Onions
In a heavy bottomed pot, combine all ingredients except for the red onions. Bring to a boil and allow to boil for about 1 minute. Stir in the red onions, cover and remove from heat. Allow the onions to stand at room temp for 5 minutes. Transfer to a plastic container and refrigerate uncovered. Once the liquid is completely chilled, cover the container. Use within one week.
Chef Frank Brigtsen developed this recipe to serve as a component on a salad with feta and apples, but these onions have many other uses. Add them to a cheese and smoked meat board or to dress a sandwich for some sweet-savory crunch. For more advice on pickling, see Inside Red Stick Spice Company in our Food section.