Ingredients (4 half-pints)

• 1⅓ cups white vinegar
• 1 cup water
• ½ cup sweetner (honey, syrup, sugar)
• 1 Tbs pickling salt plus 1 tsp
• 2 lbs red onions
• 1 tsp celery seed
• ½ tsp red pepper flakes
• ¼ tsp black peppercorns

Directions

1. Trim ends from onions. Cut into half or quarter moons, then slice thinly.
2. In a large pot, combine vinegar, water, sugar, and salt. Bring to a boil.
3. Once vinegar mixture is boiling, add onions and stir to combine. Reduce heat and simmer briefly.
4. In a small bowl, combine celery seed, red pepper flakes, and peppercorns. Remove jars from hot water bath and divide spice mixture between them.
5. Pack hot onions into the jars. Pour brine into each jar, leaving ½" of space at the top of the jar. Using a chopstick, remove any bubbles in the jar by running it around the outside. Add more brine if necessary.
6. Wipe jar rims clean, apply lids and rings, and lower into boiling water bath. Process for 10 minutes, then remove carefully and let rest for 24 hours before moving. If jars do not seal, store in the fridge.