Pickled Red Onions

1¼ cups cider vinegar
1/3 cup sugar
1 teaspoon kosher salt
1 large red onion, thinly sliced
15 black peppercorns
1 bay leaf
1 star anise
5 juniper berries

1. In a small pot, bring the vinegar, sugar, and salt to a boil, stirring to dissolve the sugar. Remove from the heat and cool slightly.

2. Place the onion, peppercorn, bay leaf, star anise, and juniper berries in a heatproof container fitted with a lid. Pour the vinegar mixture over the vegetables. Let sit uncovered until cooled. Store covered in the refrigerator for up to 2 weeks. Makes 2 cups onions. (Note: boiling vinegar will stink up your house, but the results are worth it.)