Pickled red onions #1

This was an experiment to see how pickled red onions would work. I've had them on things at restaurants and I'm a fan, but never made them myself. How hard could them be?

1 very large red onion, or 2 medium-large

5 oz. cider vinegar 5 oz. white vinegar 10 oz. water 1 tbsp. sugar 1 tbsp. salt 1 small dried California chile, diced

Cut the onion in half and them into rings, about 3/16" wide. Discard the center pieces. Put the cut onion pieces in 2 16 oz. wide-mouth canning jars.

Bring the other ingredients to a boil in a saucepan.

Pour the hot liquid over the onions.

Let cool, then refrigerate.

As the pickled onions aren't actually sterile canned, they must remain refrigerated.