This is one of those preparations that in an ideal world would always be in our refrigerators. The sharpness of the vinegar and the sweetness of the onion combine to make a perfect addition to almost any sandwich you can think of. These onions also are good on sliced roast meat, particularly pork.
MAKES ABOUT 1 QUART
2 |
cups water |
2 |
cups white vinegar |
4 |
whole cloves |
1 |
bay leaf |
½ |
teaspoon dried oregano |
1 |
red onion, sliced into ½-inch rounds |
Bring the water, vinegar, cloves, bay leaf and oregano to a boil in a medium nonreactive saucepan and remove from the heat. Let steep until cool, about 1 hour.
Place the onion rings in a sealable container and pour the vinegar mixture over the top. Cover tightly and refrigerate for at least 2 hours. The pickle will improve greatly if left for 24 hours and then will level off. The onions will be good for at least a week.