Pickled red onions

• Pickled Onions:
• 2 pounds red onions, sliced
• White wine vinegar
• Sugar
• Kosher salt
• 2 teaspoons mustard seeds

• 1 tablespoon crushed red pepper flakes
• 2 tablespoons coriander seeds
• 2 tablespoons black peppercorns
• 4 garlic cloves
• 2 bay leaves
• 
  

DIRECTIONS

Onions: 
Pack the onions in 2 (1-quart) jars and cover the water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. 

Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat. 

Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month. 

Yield: makes about 2 quarts