2 large red onions, thinly sliced
1 cup apple cider vinegar
⅔ cup sugar
1 tbls pickling salt
2 tsp pickling spice, divided
Cut onions into 1/4" inch slices. Dissolve the vinegar, sugar and salt in a saucepan and bring to a simmer. Add the onions to the saucepan and simmer on low for 5 minutes covered, stirring often to move onions on the bottom to the top.
Sterilize a pair of tongs by dipping the ends in boiling water for a minute. Add 1 tsp pickling spice to each jar. Use the tongs to pack the onions into two 12 oz or 16 oz sterilized canning jars.
Using a ladle, fill the space around the onions with the pickling juice, leaving ½ inch of head space.
Process for 10 minutes submerged in a boiling water bath. After removing the jars from the water, allow them to sit undisturbed for 24 hours before handling. Store in a cool, dry, dark place for up to 1 year with the rings removed. Once opened, store in the refrigerator for up to a month.
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