Here’s a couple. If nothing else it will give you variations. ;)
* 1/2 cup red wine vinegar
* 1/2 cup cold water
* 2 tablespoons kosher salt
* 1 tablespoon sugar
* 2 to 3 really good shots hot sauce (recommended: Tabasco)
* 1 red onion, sliced into very thin rings
In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water. Stir in salt, the sugar and the hot sauce. Add the sliced onions and let sit for at least one hour.
Pickled Red Onions Recipe
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Ingredients
* 1 lb red onions (about 2 med or 1 large), thinly sliced
* 1 1/2 cups white vinegar
* 1/2 cup sugar
Spices
* 1/2 cinnamon stick
* 5 cloves
* 1 bay leaf
* 1 star anise
* Dash red pepper flakes
More spices (optional): Fresh ginger slices, allspice berries, oregano, garlic, cumin seeds, mustard seeds
Method
1 Blanch red onions in a saucepan of boiling water for 2 minutes. Drain in colander.
2 While the water is heating in step 1, in a separate saucepan combine the vinegar, sugar and spices. Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes.
3 Add blanched, drained onions to the vinegar mixture. Simmer for 1 minute.
4 Transfer to a glass jar. Allow to stand until cooled. Will keep several weeks refrigerated.
Makes 1 1/2 pints.
http://simplyrecipes.com/recipes/pickled_red_onions/
* 1 pound red onions
* ¾ cup water
* 6 tablespoons red wine vinegar
* 3 tablespoons sugar
* 6 tablespoons extra-virgin olive oil
* Coarse sea salt
* Freshly ground black pepper
* 1 tablespoon salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
* 1 teaspoon finely chopped fresh chili pepper
* 2 to 3 roasted red peppers (from a jar), sliced into 1-inch-wide strips
Peel onions, leaving stem-end intact; cut into sixths (or eighths, if large). In a medium nonreactive saucepan, combine onions, water, vinegar, sugar, 3 tablespoons oil, 1½ teaspoons salt and generous pinch pepper. Bring to a boil and cook, stirring often, for 5 minutes. Remove from heat. Let onions cool in liquid.
In a blender, puree remaining 3 tablespoons oil, capers, chili and generous pinch salt until blended.
Using a slotted spoon, transfer onions to a serving bowl; discard cooking liquid. Toss onions with dressing and roasted red peppers.
Note: Can be made up to 3 days ahead. Store covered and chilled.
http://lacucinaitalianamagazine.com/recipe/insalata_di_cipolle_rosse_allaceto
Thank you so much for those recipes. I am very appreciative of your time. I will certainly try them.