1. In a bowl, dissolve ¼ cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl. 2. Let them stand 8 to 12 hours. 3. Drain the onions, and peel them; return them to the bowl. 4. Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again. 5. Let them stand 2 days. 6. In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool. 7. Drain and rinse the onions, and drain them well again. 8. In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf. 9. Cover them with the cooled, sweetened vinegar. 10. Cover the jar with a nonreactive cap, preferably all plastic. 11. Refrigerate the jar for at least 1 month before eating the onions. 12. They will keep for at least 6 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
