Ingredients
2 pounds red onions
1 tablespoon coarse salt
3 cups cider vinegar
1 1/2 cups sugar
15 whole black peppercorns
4 whole cloves
2 cinnamon sticks
6 whole allspice
2 dried hot red chiles
2 small bay leaves
Preparation
Cut onions into 1/4-inch-thick slices; transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well; drain. Pat dry between paper towels.
Bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Let cool completely, about 30 minutes.
Add onions; bring to a boil. Transfer onions to a large bowl using a slotted spoon. Let brine cool completely, about 30 minutes; pour over onions. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).
