Serious Eats: Talk

Pickled Red Onions

I want to try my hand at pickling some thin sliced red onions. Anyone have a good method that never fails? I have been reading up and some call an even sugar/salt split, while others call for a "pickling spice mix". It is a fairly inexpensive thing to try, but I really want to nail it on the first go-round.

Thanks!

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