Pickled Red Onions

JanuaryBride's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 12

• 3 cups red wine vinegar
• 2 cups red wine
• 2 cups water
• ½ cup red port wine
• ½ cup sugar
• 1 tablespoon salt
• ¼ 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.