2 to 3 LBS of sweet onions
Carrot and 1 bell pepper (optional, but I use it)
1.5 cup of water
1.5 cup of vinegar (use 1/2 white and 1/2 apple cider)
1 tablespoon of Rock Salt
Hot Peppers to Taste

Dissolve salt in water and vinegar. Pack a Mason Jar tightly with onions. pour in vinegar. Set aside for 24 hours then refrigerate.

Made a few jars today. Hope I did it right.

Its hard to screw up. Hope you enjoy.

Good stuff. For additional happiness, use these to make a tomato and onion salad with garden fresh tomatoes. Top with bleu cheese (dressing and crumbles) and cracked pepper.