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Place prepped and cut onions, fresh herbs, whole spices (I used juniper berries) and your cinnamon stick directly into your mason jar. In a pot, bring the vinegar, water, salt and sugar to a light boil, whisking until all of the sugar is dissolved. Ladle or pour the hot liquid over the onions into the mason jars.
Let sit until the brine liquid has cooled, for about 25 to 30 minutes and then seal the jar with the lid and place into the refrigerator overnight, or for at least 1 hour. I think they are best if left in the fridge overnight. The pickled red onions are best up to 2 weeks**** in the refrigerator in the covered and sealed mason jar. Enjoy!