Ingredients

makes 1 quart

　　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

　　

Step 1

Cut the 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.

　　

Step 2

Bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Let cool completely, about 30 minutes.

　　

Step 3

Add the onions; bring to a boil. Transfer the onions to a large bowl using a slotted spoon. Let the brine cool completely, about 30 minutes; pour over the onions. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 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.