Aaron Sanchez’s Pickled Onions, My Way

makes about 2 Cups

1½ cups red wine vinegar

2 tablespoons sugar

1 tablespoon kosher salt

6 whole cloves

2 dried bay leaves

1 teaspoon freshly ground black pepper

1 teaspoon dried whole oregano (preferably Mexican)

1 whole chile de árbol, or ¼ teaspoon red pepper flakes

2 large red onions, thinly sliced

1. Combine the vinegar, 1 cup water, the sugar, salt, cloves, bay leaves, black pepper, oregano, and chile de árbol in a heavy medium nonreactive saucepan and set it over medium-high heat. Bring to a boil.

2. Add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until the onions soften and wilt, 3 to 4 minutes.

3. Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quartsize glass jar or divide among plastic storage containers. Cover and refrigerate for 1 day before serving. Store in an airtight container in the refrigerator for up to 2 weeks.