Easy Pickled Onions

Great on salads and sandwiches, and superb when served with sharp cheddar or aged Gouda during the cocktail hour.

Slice 2-3 large red onions thickly and place in a large glass or ceramic bowl. Add a few whole cloves, 1 or 2 bay leaves, a few black peppercorns or dried red chiles and a cinnamon stick to the onions. Cover with about 1 quart of apple cider vinegar. Stir in 1/2 cup or so of sugar till it begins to dissolve.

Cover tightly and place in a warm sunny spot for 2-3 hours. Place in the refrigerator and serve well chilled. The onions will keep in the fridge for about a week or possibly longer.

For a variation, try tossing in 1 seeded, peeled and sliced cucumber with the onions.