Pickled Onions

• 12 cup sherry wine vinegar
• 1 teaspoon sugar
• 14 teaspoon dill seed
• 14 teaspoon salt
• 2 cups thinly sliced red onions

1. In a saucepan, combine vinegar, sugar, dill and salt and bring to a boil.
2. Place red onions in an airtight container.
3. Pour vinegar mixture over top.
4. Let cool to room temperature.
5. Refrigerate overnight or up to 3 days.

sherry wine vinegar, sugar, dill, salt, red onions

Taken from www.food.com/recipe/pickled-onions-509169 (may not work)