You might soon wonder how you ate without them.

To get started, divide the slices between two (16-oz.)

canning jars, or it’s possible for you to use one large (32-oz.)

Southern Living Pickled Red Onions in a bowl ready to use

Credit:Caitlin Bensel; Food Stylist: Torie Cox

OurBasic Pickle Brinerecipe can be used for just about all your pickling needs.

Heat the mixture until it boils, and let it boil until all the sugar has dissolved.

Seal the lid tightly, the refrigerate.

Southern Living Pickled Red Onion packing the sliced onions into the jars

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Let the onion pickles chill for at least two days.

This gives the brine and flavors time to work into and “pickle” the onion.

you’re free to store the pickled onion in the refrigerator for up to two months.

Southern Living Pickled Red Onions making the pickle brine

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Bring to a boil over high, stirring until sugar dissolves.

Pour brine over onions:

Remove from heat; cool 10 minutes.

Pour over red onions.

Southern Living Pickled Red Onions pouring the brine over the onions

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Cover with a tight-fitting lid; chill 2 days.

Store, covered, in refrigerator up to 2 months.

Southern Living Pickled Red Onions in jars ready to refrigerate

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Pickled Red Onions in a bowl ready to serve

Credit:Caitlin Bensel; Food Stylist: Torie Cox