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Slice the red onions from stem to stem or from stem to root to keep the fibers aligned, which helps maintain their crunch.
Make rustic cuts of varying thickness to add texture and create interesting bites.
In a pot, combine one cup of white vinegar, one cup of water, one tablespoon of salt, and one tablespoon of sugar to prepare the brine.
Heat the mixture over medium heat, stirring until the salt and sugar have dissolved, but be careful not to let it boil.
Once the brine is ready, pour it over the onions, making sure they are fully submerged.
Allow the onions to sit uncovered until they cool down.
After cooling, seal the container, label it, and store it in the refrigerator.