Pickled Cipollini Onions in Sherry

Ingredients

• 2  bay leaves 
• 0.5 teaspoon peppercorns black
• 3 tablespoons brown sugar 
• 0.5 cup cream sherry 
• 0.5 teaspoon fennel seeds 
• 0.3 cup kosher salt 
• 1 cup malt vinegar 
• 1.5 teaspoons mustard seeds 
• 1 pound pearl onions peeled
• 1  chile dried red hot
• 1  rosemary sprig fresh
• 1 cup sherry vinegar 
• 2 cups water divided

Equipment

• bowl
• sauce pan

Directions

1. Combine 1 1/2 cups water, salt, and onions in a bowl. Cover mixture and refrigerate overnight.
2. Combine 1/2 cup water, sherry vinegar, malt vinegar, cream sherry, brown sugar, mustard seeds, fennel seeds, peppercorns, and red chile in a nonaluminum saucepan, and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, and simmer 5 minutes.
3. Remove mixture from heat, and let stand 1 hour.
4. Drain onions. Rinse onions and pat them dry.
5. Add onions to the vinegar mixture, and bring to a boil.
6. Reduce heat, and simmer mixture for 3 minutes.
7. Place onions, bay leaves, and rosemary in hot jars; cover onion mixture with hot vinegar mixture, leaving 1/4-inch head space.
8. Cover jars with metal lids, and screw on the bands. Cool completely. Refrigerate onions at least 1 month before serving.