Pickled Red Onions

(Recipe adapted from “The Mile End Cookbook” by Noah and Rae Bernamoff)


2 medium red onions, peeled, thinly sliced

2 cups distilled white vinegar

1 cup granulated sugar

4 allspice berries

4 whole cloves

½ tsp. yellow or brown mustard seeds

1 tsp. peppercorns, black or a mixture

1 dried bay leaf

2 half-pint jars


Divide sliced onions between two sterilized 8 oz. jars, packing them in tight; set aside.

In a medium nonaluminum pan, combine vinegar, sugar and spices. Bring mixture to a boil, stirring occasionally to dissolve sugar. Remove pan from heat.

Carefully remove the bay leaf and, with the aid of a funnel, carefully ladle the hot mixture, along with some of the spices, into each jar. Be sure that the onions are covered by liquid.

Screw the lids on the jars and let them cool to room temperature on your countertop.

Refrigerate and enjoy within one month.

Makes two 8 oz. jars.