Ingredients:

  • 1 large Red Onion (about 10 oz), peeled and sliced very thinly
  • 2 large Garlic Cloves, lightly smashed (optional)
  • 1 tsp Whole Black Peppercorns
  • 1 small Bay Leaf (optional)
  • 1 cup White Vinegar (Distilled or Apple Cider)
  • 1 cup Water
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Kosher Salt (or Sea Salt)

Instructions:

  1. Peel the red onion and slice it very thinly, aiming for uniform slices (approx. 1/8 inch). Place the sliced onions into the clean, heatproof pint jar. Tuck in the garlic cloves, peppercorns, and bay leaf (if using). Pack them tightly, but do not crush them.
  2. Prepare the brine: In a medium saucepan, combine the vinegar, water, granulated sugar, and salt. Place the saucepan over medium-high heat.
  3. Stir constantly until the sugar and salt have completely dissolved and the mixture is clear. Bring the brine up to a rolling boil, then immediately remove it from the heat.
  4. Carefully pour the hot brine directly over the packed onions in the jar. Pour slowly to allow any air bubbles to escape, ensuring the onions are fully submerged in the liquid.
  5. Place the lid loosely on the jar. Let the jar sit at room temperature for at least 30 minutes, or until cool enough to handle. The onions will soften slightly and turn a vibrant pink color.
  6. Seal the jar tightly and transfer it to the refrigerator. The quick Pickled Red Onions are ready to eat once fully chilled (about 1 hour), but the flavor improves significantly after 24 hours. Store in the refrigerator for up to 3 weeks.