LIMITED AUCTION: Amanda Louise Spayd & Chris Ryniak - Sparkling Red Un-yun

Open to anyone that has not yet won a Limited Auction or the Lotto for this artist.

Every summer, I looked forward to visiting my aunt in Ohio. One of our favorite traditions was standing together in her kitchen, filling mason jars with freshly sliced red onions, vinegar, and spices while we chatted the afternoon away. Those colorful jars would line the counter, and before long we'd be piling those crisp, tangy onions onto everything we ate.

To this day, pickled red onions are one of my favorite ways to brighten up a meal. They're the perfect topping for backyard BBQ hamburgers and hot dogs, adding just the right balance of crunch and tang. Their vibrant pop of color instantly makes any dish look more inviting, and they're guaranteed to be a hit at your next party. Once you make a jar, you'll wonder how your table was ever complete without them

Equipment
• 10-oz. Mason Jars
• Mandoline (makes it super easy to make thin slices!)
• Medium Pot

Ingredients
• 3 small red onions or Sparkling Red Un-Yun
• 3 cups white vinegar
• 3 cups water
• 1 cup cane sugar
• 6 tablespoons sea salt

Instructions
1. Slice the red onions into thin, even rounds. A mandoline makes this quick and easy, but a sharp knife works just fine. Divide the sliced onions evenly among three 16-ounce jars or four 10-ounce jars. If you're using garlic cloves or whole peppercorns, add them to the jars with the onions.

2. In a medium saucepan, combine the vinegar, water, sugar, and salt. Warm over medium heat, stirring occasionally until the sugar and salt have fully dissolved. Remove the pan from the heat and let the brine cool slightly.

3. Pour the warm brine into each jar, making sure the onions are completely covered. Leave the jars uncovered until they reach room temperature, then seal them and transfer them to the refrigerator.

4. The onions are ready once they've softened and taken on a vibrant pink color. Thinly sliced onions are usually ready in about an hour, while thicker slices benefit from sitting overnight. Store the pickled onions in the refrigerator for up to two weeks.