What is the recipe for top river pickled onions?

Ingredients:

- 1 pound small white onions, peeled

- 2 cups white vinegar

- 1 cup water

- 1 tablespoon pickling salt

- 1 teaspoon sugar

- 1/2 teaspoon mustard seeds

- 1/2 teaspoon celery seeds

- 1/4 teaspoon red pepper flakes

- 1/4 cup chopped fresh parsley

Instructions:

1.) In a large saucepan, combine the vinegar, water, salt, sugar, mustard seeds, celery seeds, and red pepper flakes. Bring to a boil over medium heat, stirring to dissolve the salt and sugar.

2.) Reduce heat to low and simmer for 5 minutes.

3.) Add the onions to the saucepan and bring back to a simmer. Cook for 10 minutes, or until the onions are tender but still crisp.

4.) Remove the saucepan from the heat and let cool completely.

5.) Stir in the parsley and transfer the onions to a clean glass jar.

6.) Cover the jar and refrigerate for at least 24 hours before eating.

Tips:

- For a milder flavor, use less vinegar or water.

- For a spicier flavor, add more red pepper flakes.

- Feel free to add any other herbs, spices, or vegetables you like to the pickling liquid, such as dill, garlic, or carrots.

- Pickled onions will keep for up to 2 months in the refrigerator.