A stunning condiment to add to any any dish. If you don't love the bite of raw onions, you'll enjoy the more mellow onion flavour softened and sweetened in this brine. No canning procedure required, but jars must stay in the fridge.
Slice onion into rounds about 1/4 inch thick or thinner. The thinner the slices the softer the onions will be.
Place slices in glass bowl and cover with ice cold water for 10 minutes to take out some of the sharp bite from the onions. Omit this step if you like intense onion flavour.
Drain onions and divide into two 1 cup (1/2 pint) jars.
Add one hot pepper to each jar.
In small saucepan mix vinegar, water, sugar, salt, allspice berries, peppercorns in small saucepan. Cover and bring to boil, stirring to dissolve all ingredients.
Pour mixture over onions to cover fully.
Rest until cooled, about 1 hour.
Seal with lid and store in fridge. Best if you let flavours infuse for two to three days before eating. Once opened, use within 3-6 months. You can keep closed jars in the fridge for up to a year - but I bet you'll eat them way before then!
Notes
Note: When working with vinegar avoid bowls or pots made with aluminum or metal that may react withacid. Stainless steel and glass pots and bowls are best.