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Zuni Cafe Pickled Onions

distilled white vinegar

granulated sugar

(3-inch) cinnamon stick, broken

A few cloves

A few allspice berries

dried red chile

star anise pod

bay leaves

A few black peppercorns

firm red onions (about 2 medium)

Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes.

Peel the onions, trim ends and slice crosswise into 3/8-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.

Bring the brine back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools.

Transfer onions and brine to pint jars and refrigerate for at least a day before serving.