Pickled Onions

2 medium red onion
2 C 5% white vinegar (Please read the vinegar bottle and make sure it says 5%)
1 C of water
2 T white sugar, or honey
1 T pickling salt (Please buy pickling salt only)
1 tsp pickling spice, per jar

Thinly slice the red onion using a sharp knife or a vegetable spiralizer. Put one teaspoon of pickling spice in each jar. Pack the sliced onions into each canning jar or a recycled jar you have with a lid. In a medium-sized stainless steel or non-reactive saucepan mix the white vinegar, water, sugar and pickling salt. Stir until the sugar and the salt dissolves. Bring the brine ingredients to a boil. Remove the pot from the stove. Ladle the hot brine over the sliced onions in the jar. Use a canning bubbler or plastic spoon to push the onions down under the brine. You can pack more onion slices into the jar when the onions start to settle. Wipe the rim of the jar with a paper towel and place a flat canning lid on top. Screw on a canning lid band. Allow to cool to room temperature for about an hour. Refrigerate and store for up to four months.