Pickled Onions

Pickled Red Onions

2 cups water

1 cup white vinegar & 1 cup apple cider vinegar 

1/3 cup sugar

2 tablespoons salt

Heat in saucepan until sugar and salt are dissolved, few minutes, then remove from heat. Set aside to cool slightly.

Cut 1-2 red onions (use mandolin or thin slices) and fill 2-4 16oz jars. Can be more packed in or looser.

Fill jars with your brine liquid, but leave head space at the top. Cap jars and leave in fridge overnight. Can be stored for a couple weeks!