Prep 5 mins
Cook 1 hr 15 mins
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.
- 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
- 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.
- Place the sliced onions in a large bowl. Strain the pickling liquid over the onions.
- 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.