I tried to pickle red onions
So, I've been making quick-pickled red onions for immediate use, sliced into strips and marinated in a vinegar brine just until they change color.
Can I keep these for longer than a couple of days? Is there another, similar red onion pickle recipe that lasts a little longer? It'd be nice to have a jar of crunchy, tart, pungent onions to put on sandwiches or for a quick salad.