PICKLED RED ONIONS
Adapted from Bon Appetit, January 2010
1 large red onion, halved through core, thinly sliced crosswise
1/2 cup sugar
1/2 cup white wine vinegar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons whole black peppercorns
1/2 cinnamon stick
Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan. Then pour saucepan mixture over onions in bowl.
Cover; cool to room temperature. Chill at least over night. They will turn a beautiful deep pink color.
Can be made 3 weeks ahead! Keep chilled. Drain before serving.
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