Loved the carnitas recipe!

Just made the pickled onions for tonight's carnitas and they already smell amazing. I threw all the ingredients into a mason jar, ended up doubling the sugar/vinegar because I must have the world's biggest red onion!

How long will the onions keep?

Before this recipe I never pickled anything. Since this recipe I make a lot of quick pickled red onions and few other things with a quick pickle. Thank you, thank Milk Street!

We love these on so many things (pizza, tostadas, nachos.) My husband likes to re-use the pickling juice from this recipe (refrigerated) and just add fresh onions. I'm wondering if that's a good idea and, if so, whether it should eventually be discarded and started fresh. Thanks!