Recipe information
Yield
Makes about 8 cups
Ingredients
2
pounds red onions, thinly sliced, separated into rings
6
4-inch fresh rosemary sprigs
2
cups Champagne vinegar or white wine vinegar
1
1/2 cups water
1
cup sugar
1
heaping tablespoon mixed pickling spice
2
teaspoons coarse kosher salt
Need to make a substitution?
Preparation
Step 1
Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid. Add 2 rosemary sprigs. Repeat layering twice more with remaining onions and rosemary.
Step 2
Bring vinegar, 1 1/2 cups water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat and simmer 2 minutes, stirring often. Pour hot liquid over onions, pushing onions down into liquid. If necessary, add just enough cold water to cover onions. Cool. Place lid on jar; refrigerate at least 1 day. DO AHEAD Can be made 2 weeks ahead; keep chilled.