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Pickled Red Onions

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Pickled Red Onions Pickled Red Onions


2 large red onions, cut in half and sliced thin

1 cup red wine vinegar

1 cup white vinegar

1 teaspoon kosher salt

1 teaspoon yellow mustard seed

1 teaspoon pickling spice

1 cinnamon stick

1/2 cup brown sugar


Clean pint sized canning jars. Fill 4 jars with onion slices. In a medium sized sauce pan simmer together the red wine vinegar, white vinegar, kosher salt, mustard seeds, pickling spice, cinnamon stick and brown sugar. Bring the brining liquid to a boil. Remove from heat. Pour the liquid over the top of the onions. Place seals and lids on top and allow jars to cool. Place in a refrigerator. Allow to sit 2-3 days before eating. Perfect for bratwursts, hot dogs, or in beans!

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