Pickled Red Onions 

– red onion – apple cider vinegar – red wine vinegar – water – granulated sugar – allspice – sea salt


– Slice the onions into onion rings – as thin as you can make them – Put the onion slices into 16 oz. jars – Heat the vinegar, water, sugar and salt in a saucepan over low/medium heat until it is warm enough to dissolve sugar and salt – Whisk to combine – Pour the heated mixture over the sliced onions

– Push the onion slices down into the liquid so that they are completely submerged – Set aside for one hour – Pickles should be bright and tender – Cover and store in the refrigerator for up to 3 weeks

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