[null, {"document_url": "https://www.chefcharitymorgan.com/recipes/2018/6/27/pickled-red-onions", "unformatted_src": "https://static1.squarespace.com/static/5a32086a1f318d37f3622465/t/5b340acf575d1f687b8e5659/1530137309187/35616395_195884607678246_7791006916154490880_n.jpg", "src": "https://static1.squarespace.com/static/5a32086a1f318d37f3622465/t/5b340acf575d1f687b8e5659/1530137309187/35616395_195884607678246_7791006916154490880_n.jpg", "alt_text": " Your next favorite condiment on EVERYTHING! My husband isn't a big fan of onions and he LOVES these! You can use this exact recipe for any veggie to pickle such as; beets, radish, jalape\u00f1os, okra, cucumbers, or anything worth pickling. "}, null]
Your next favorite condiment on EVERYTHING! My husband isn't a big fan of onions and he LOVES these! You can use this exact recipe for any veggie to pickle such as; beets, radish, jalapeños, okra, cucumbers, or anything worth pickling.

Toss all ingredients EXCEPT ONIONS in a saucepan and bring to a simmer. Stir to make sure sugar is dissolved. Turn off heat and set onions aside. Place all onions in a large glass jar(s), then pour warm pickling mixture over onions. Let sit uncovered until liquid cools and comes to room temperature. Place lids on jars and refrigerate. Onions can be used in 1 hour, however they taste even better the longer they sit.