Michael's Slightly Salty Pickled Onions

This recipe is easy to make and requires only a few ingredients.

The pickled onions provide a tangy and flavorful addition to salads, sandwiches, and tacos.

The onions require overnight soaking in salt water, which can be time-consuming.

They may be too tangy for some people’s tastes.

Pickled onions are low in calories and fat and high in vitamin C and antioxidants.
They may help lower inflammation and improve digestion.

1.	Peel and slice the onions thinly.
2.	In a large non-reactive bowl, dissolve 1 cup of pickling salt in 2 quarts of boiling water.
3.	Add the onions to the salt water and allow them to sit for 12-14 hours.
4.	Drain and rinse the onions with cold water.
5.	In a large pot, boil 1 quart of water, 1 quart of vinegar, and 1 cup of sugar together.
6.	Once the sugar has dissolved, add the onions to the pot and simmer for 10 minutes.
7.	Using a slotted spoon, transfer the onions to a clean jar and pour the hot pickling liquid over the onions.
8.	Allow the onions to cool before refrigerating.
9.	The pickled onions will be ready to eat in 24-48 hours.

Michael’s Slightly Salty Pickled Onions