QUICK PICKLED RED ONIONS

QUICK PICKLED RED ONIONS 2 cups thinly sliced red onion 1 1/2 cups white vinegar 1 1/2 cups water 3/4 cup granulated sugar 6-8 fresh thyme sprigs optional Place the onions in canning jars and set aside. In a small saucepan, add the vinegar, water, sugar and herbs, if using. Bring the mixture to a boil and cook until the sugar is dissolved. Allow to cool for 5 minutes. Pour the liquid into the jars filling approximately 3/4 full. Place the lid on the jars and refrigerate for 30 minutes or overnight. Serve as desired. RECIPE NOTES Pickled Red Onions can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Great for your weekly meal prep!