Transcript:

To make quick pickled onions, start slicing red onions thin, and placing them in a bowl. Next, create a brine. An easy ratio is 2 parts vinegar to 1 part water, but use whatever amounts your recipe calls for.

Add the water, vinegar, sugar, salt and spices to a pot and heat until simmering and the salt and sugar dissolve. Pour the hot brine over the onions. Set a plate on top of the onions to keep them submerged.

Once cool, pour the onions and brine into a jar and keep in the fridge. These are best used in a week or two, but can last in the fridge for up to a month.