- 2 cups distilled white vinegar
- 6 tbsp. granulated sugar
- 3 tbsp. kosher or regular salt
- 2 tsps. black peppercorns
- 4 red onions, peeled and thinly sliced and separated
Divide the sliced onions among 4 pint size canning jars. Add the peppercorns evenly between the 4 jars. In a small saucepan, combine the vinegar, sugar and salt. Bring to a boil over medium high heat. Pour the hot brine over the onions. Seal and refrigerate. The onions will be ready to eat in a few days. Great on salads and sandwiches!