This is a common staple in the southern kitchen and has always been one in mine too.  Now that I am a southern girl I must continue the tradition. Pickled red onions add so much crunch and tangy flavor to many savory dishes.

1/2 cup red wine/sherry vinegar
1/2 cup water
1/4 cup organic cane sugar
2 whole allspice (optional)
1 whole star anise (optional)
1 clove of crushed garlic
1-3 sprigs of fresh thyme
1/4 teaspoon red pepper flakes
1 red onion sliced thin (best with a madoline slicer)

In a medium saucepan, place the vinegar, water, sugar, anise, alspice, thyme, garlic, red pepper and bring to a simmer.
Stir until sugar is dissolved.
Stir in the onions and remove from heat.
Let cool.
Transfer to a Mason jar with the pickling liquid and spices.
Refrigerate for up to 2 weeks.

Bon Appétit

****NOTE: a major staple in my kitchen is the metal wide mouth canning funnel! Can be found on Amazon!