Quick Pickled Red Onions

Directions

1. 1
   Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil.
2. 2
   Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons.
3. 3
   When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes.
4. 4
   Transfer the onions and brine to a large bowl, and set aside to cool at room temperature.
5. 5
   When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold.
6. 6
   They will keep, chilled, for up to 2 weeks.