- 2 small red onions
- 2 cups white vinegar
- 2 cups water
- 1/3 cup cane sugar
- 2 Tbsp Kosher or sea salt
- 10 oz Mason jars
- Optional - Peppercorns, Garlic Cloves
- Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using.
- Heat the vinegar, water, sugar, and salt in a medium saucepan, or just heat some water and dissolve the salt/sugar then add the vinegar.
- Let the liquid cool then pour over the onions and set aside in refrigerator.
- Onions ready to eat once bright pink and tender - about 1 hour or overnight depending on thickness. Will keep in fridge for up to 2 weeks.