Pickled Red Onion Rings

Perky pickled red onions are a happy addition to any plate. Strew them over a birria taco, toss them into salads, lay them atop your favorite burger (see the Fatted Calf Cookbook for their famous Ugly Burger recipe) or tuck them into your favorite sandwich to add a pungent bite. This simple brine can also be used to pickle pearl onions, a great addition to cocktails. Makes about 1 Quart

Ingredients

3 Large Red onions sliced into rings about 1/8 thick
Red Wine Vinegar 2 cups
Sugar 1/3 cup
Fine Sea Salt 2 tsp
3 or 4 springs of Marjoram or Thyme
3 Allspice berries
1 fresh or dried chile optional

Instructions

Place the sliced onions in a 1-quart (1Liter) jar. In a small saucepan, combine the vinegar, sugar, and salt and bring to a simmer over medium heat, stirring to dissolve the sugar. Add the marjoram, allspice, and chile and simmer for 2 minutes longer. Carefully pour the hot brine over the onions and let cool to room temperature. Napa Organic Winery
Cover and refrigerate overnight before serving. Although these onions will keep refrigerator for several months, they are at their best during the first 4 weeks.