1 16 oz mason jar washed and sanitized
1 to 2 red onion (organic if possible)
4 fresh sprigs of lemon thyme (washed and crushed)
1 tbs unsalted pickling spices
1/2 to 1 teaspoon Kosher salt (more to taste)
1/2 teaspoon sugar
12 oz White vinegar (4 to 5%) acidic or more if you like a more pungent flavor
Peel and cut onions to the 1/8 inch width (I like to cut mine a little thicker). Place in prepared jar. Add thyme, pickling spices, salt, and sugar. Pour in vinegar, then water to fill the jar to just below the rim. Cover tightly and shake gently. Place in refrigerator overnight, and by morning you should have delicious pickled onions. When used daily this often keeps for about a week. In my home we use on tacos, sandwiches, salads, or eat right from the jar. It’s a good addition to any savory dish.