** This recipe was doubled. I ended up being able to make 5 quart sized jars of Pickled Red Onion with a little brine left over.

Using this recipe as is should yield you 3 quart sized jars.

5 1/2 cups of Vinegar (must be at least 5% acidity)
1 cup of water
1 TBS of honey
2 tsp of salt
a few sprigs of fresh dill
and a bunch of red onions - I used approximately 6 cups for this recipe but this varies.