1. Slice onions and ensure they are not sticking together.
2. Combine the vinegar, water, sugar and salt in a sauce pot. Whisk until the sugar and salt are dissolved. Bring to a boil.
3. Add the onions and stir until they are coated. Bring the mixture to a simmer, then remove from heat.
4. Transfer to a covered container, label, date and refrigerate for 24 hours. Drain before use.
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