Pickled Red Onions

1 1/4 cups cold water
1 cup white vinegar
1/4 cup balsamic vinegar
1/2 cup granulated sugar
1/2 tsp salt
1/8 tsp cayenne
1 bay leaf
1 sprig rosemary
2 cups thinly sliced 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.