• Combine water, white vinegar, sugar, and salt in a saucepan. Bring to a boil, stirring until fully dissolved.
  2 C Water, 1 C White Vinegar, 2 Tbsp Sugar, 2 Tbsp Salt
• Thinly slice red onions using a knife or mandolin.
  2 Medium-Large Red Onions
• Pack sliced onions into mason jars. This recipe will slightly underfill 3 jars or completely fill (and slightly overfill) 2 jars.
• Pour hot brine over onions until fully covered.
• Cap jars and shake gently to mix onions and liquid.
• Refrigerate overnight to marinate. Onions will turn bright pink and tender.
• Keep sealed in the refrigerator for up to 2 to 3 weeks. For best flavor, enjoy within 2 weeks.

NEED A LARGER BATCH?

• To make 4 mason jars using 3 medium-large onions, use: 3 C Water, 1 ½ C White Vinegar, 3 Tbsp Sugar, 3 Tbsp Salt