There's something about a pickled onion that adds a nice crunch to cut through the fattiness of a good smoked brisket or fried protein that makes it a complete bite.  My favorite is the sweet Hawaiian Chili Pepper, but since I used the last for this batch will have to continue my search for a mainland/Texas substitute. Please share if you know a similar pepper that is like the Hawaiian Chili Pepper!

Ingredients

• 8 C red onions sliced thin, a mandolin is safer and faster than a knife for me. 
• 3 C hot water
• 3 C white vinegar
• 2 T Hawaiian rock salt
• 1/4 C monk fruit 

Flavor options - adjust to taste

• 1 T jalapeno pepper, sliced thinly
• 1 T crushed red pepper flakes
• 1 T whole black peppercorns
• 6 Hawaiian chili peppers

Directions

1. Combine brine of hot water, vinegar, salt, monk fruit or sugar in a bowl.
2. Boil water to pour over sliced onions.
3. Place sliced onions in a colander sitting in a sink and pour boiling water over onions and set aside.
4. Add each flavor combo per jar such as red pepper flakes, jalapeño, black peppercorn or Hawaiian chili peppers. I like a little spicy pickle and added a few jalapenos to all jars.  Customize to your liking. 
5. Divide onions into jars with lids.
6. Fill the jars with brine.
7. Cover and shake jars to mix. Refrigerate overnight and enjoy.