You’ll need to make these onions at least 1 week in advance.

　　

Ingredients

makes 2 cups

　　4 red onions, cut into 1/4-inch-thick slices

　　1 1/2 teaspoons coarse salt

　　1 1/2 cups cider vinegar

　　3/4 cup sugar

　　7 whole black peppercorns

　　3 whole allspice

　　2 whole cloves

　　1 whole cinnamon stick

　　1 bay leaf

　　1 small dried red chile

　　

Step 1

Put the onions in a colander set in a large bowl. Toss with the salt; refrigerate 1 hour. Rinse the onions under cold water; drain.

　　

Step 2

Bring the vinegar, sugar, spices, bay leaf, and chile to a boil in a medium saucepan, stirring constantly. Let cool completely.

　　

Step 3

Add the onions to the vinegar mixture in the pan; bring to a boil. Immediately transfer the onions to an airtight container using a slotted spoon. Let the vinegar mixture cool completely; pour over the onions. Refrigerate at least 1 week before serving (onions will keep 2 weeks more).

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.