Pickled Red Onions

Plan ahead, as these need to chill for 3 days before you use them. They suggest using them on salads and sandwiches. Recipe from The Tap Room in St. Louis. Note that cooking time includes "steeping" time.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 3  cups red wine vinegar
• 2  cups red wine
• 2  cups water
• 1⁄2 cup  red port wine
• 1⁄2 cup sugar
• 1  tablespoon salt
• 1⁄4 cup  pickling spices
• 2  red onions, peeled and sliced thin

Directions

1. Combine all the ingredients EXCEPT the onions in a pot and bring to a boil. Turn off the heat and let steep for 1 hour.
2. Place the sliced onions in a large bowl. Strain the pickling liquid over the onions.
3. Return the onions and liquid to the pot and simmer for 10 minutes. Remove from the heat and cover with a clean cloth or a plate. Allow to cool to room temperature, then refrigerate for 3 days prior to using.