Pink Pickled Onions - cooking recipe

Ingredients

2 lbs red onions, thinly sliced,separated into rings
6 sprigs fresh rosemary (4-inch)
2 cups champagne vinegar or 2 cups white wine vinegar
1 1/2 cups water
1 cup sugar
1 1/2 tablespoons whole mixed pickling spices
2 teaspoons kosher salt

Preparation

Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid.
Add 2 rosemary sprigs.
Repeat layering twice more with remaining onions and rosemary.
Bring vinegar, 1 1/2 cups water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stirring until sugar dissolves.
Reduce heat and simmer 2 minutes, stirring often.
Pour hot liquid over onions, pushing onions down into liquid.
If necessary, add just enough cold water to cover onions.
Cool.
Place lid on jar; refrigerate at least 1 day.
(Can be made 2 weeks ahead; keep chilled.).