4cupsred onions, thinly sliced and halved (Lyonnaise cut)tips & tricks
1 1/2cupswhite vinegar (substitute white wine vinegar)
1cupwater
1/4cupgranulated sugar
2tsp.ground Himalayan sea salt
Directions
In 2 - 500 ml mason jars, fill and pack tightly with onion slices; set aside.
In a medium saucepan over medium heat, add vinegar, water, sugar and salt. Stir until the sugar dissolves. Remove from the heat and let the brine cool to room temperature.
Pour the brine over the onions, place the lid on and apply the screw band. Shake the jar until the onion slices are well coated.
Let marinate for 1 hour at room temperature.
Serve immediately or refrigerate for up to 3 weeks.