Ingredients:

  • 1 large Red Onion (approx. 300g), thinly sliced
  • 1 cup (240 ml) White Wine Vinegar (or Cider Vinegar)
  • 1/2 cup (120 ml) Filtered Water
  • 1 tablespoon (15 g) Granulated Sugar
  • 1 teaspoon (5 g) Kosher Salt (or Sea Salt)
  • 2 cloves Garlic, smashed (optional)
  • 1 teaspoon Whole Black Peppercorns (optional)

Instructions:

  1. Slice the Onion: Using a sharp knife or mandolin, slice the red onion finely into uniform rings or half-moons (about 1/8 inch thickness). Tightly pack the sliced onions into a sterilised 500 ml glass jar. Add the optional whole garlic cloves and peppercorns, distributing them evenly.
  2. Combine Brine Ingredients: In a medium saucepan, combine the vinegar, water, sugar, and salt. Place the saucepan over medium-high heat and stir consistently until the sugar and salt are completely dissolved (2–3 minutes). Bring the mixture to a rolling boil, then remove immediately from the heat.
  3. Pour the Brine: Carefully pour the hot liquid over the packed onions in the jar, ensuring the liquid completely covers all the onion slices. Use a chopstick or spoon handle to gently poke around the edges of the jar to release any trapped air bubbles.
  4. Seal and Cool: Secure the lid tightly. Allow the jar to cool completely on the counter at room temperature (about 1–2 hours). During this time, the onions will turn bright pink.
  5. Refrigerate: Once cool, transfer the sealed jar of Pickled Onions to the refrigerator. They are ready to eat after 30 minutes, but the flavor is best developed after 24 hours. Store refrigerated and consume within 3 weeks.