Place vinegar, water, sugar and salt in a stainless-steel pot. Place the peppercorns, cinnamon and pickling spices in a small piece of cheesecloth and tie with kitchen string. Add to the pot. Bring mixture to the boil and cook about 2 minutes. Let mixture cool. Remove and discard cheesecloth.
Place raw onion slices in a clean jar and add the liquid. It's fine if the liquid doesn't reach the top; the onions will release more juice as they marinate. Cap jar and refrigerate for up to a month.
Use in salads, on cooked meats, on pizza, burgers, with fish and seafood.
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