Step 1

Cut a thin slice off of the top and bottom of each onion. Cut onions in half from top to bottom and remove skin.

Step 2

Lay each half, cut side down and slice thinly.

Step 3

Pack onions into a quart-size jar with a wide opening.

Step 4

Add vinegar, water, sugar and salt. Cover tightly and shake well.

Step 5

Allow mixture to sit at room temp for 1-2 hours. Shake the jar every now and then to distribute brine.

Step 6

Refrigerate for 8-12 hours or until onions turn a bright pink color. Drain well and return to jar.