[Liz]

Cucumbers and red onions make a pretty pickle jar..... a pickle recipe you can eat-right-away. Takes 15 minutes to make.
ready to go in eight hours, refrigerates up to 5 days. Serve on sandwiches, grilled hamburgers, in chopped salads.

INSTANT SWEET PICKLES
◦⅔ cups white-wine vinegar or apple-cider vinegar ◦⅓ cup sugar ◦⅛ teaspoon Kosher salt ◦2 cups thin-sliced English cucumber,
or any small, slender cucumber ◦1½ cups thin-sliced red onions ◦2 tb torn dill sprigs ◦1 tsp whole peppercorns ◦3 tbl evo.

METHOD mix vinegar, sugar, and salt, stirring occasionally until sugar dissolves. Set aside.
In nonreactive bowl, combine cukes, onions, dill, and peppercorns. Add evo. Stir well. Pour brine over vegetables and toss to combine.

FINAL Cover/frige at least 8 hours before serving. Store refrigerated, for up to 5 days.

[Diana in Wisconsin]

Now THAT is stunning! (Pickles) Would make a lovely gift, too! :)

[MomwithHope]

In 2018 I got a great buy on bags of Vidalia onions, I think I bought 3 five pound bags. I decided to pickle them in a sweeter brine like I use for my banana peppers. Processed many half pints. They are the absolute best on a pulled pork sandwich but boy they are gassy!