Ingredients:

  • 2 large Red Onions, peeled and thinly sliced
  • 1 cup (240 ml) Water
  • 1 cup (240 ml) Apple Cider Vinegar
  • ½ cup (100g) Granulated Sugar
  • 1 tablespoon (15g) Fine Sea Salt
  • 1 teaspoon whole Black Peppercorns (optional)
  • 2 cloves Garlic, smashed lightly (optional)
  • 1 dried Bay Leaf (optional)
  • ½ teaspoon Red Pepper Flakes (optional)

Instructions:

  1. Sterilize the Jars: Wash the jars and lids thoroughly. Place the jars (without lids) in an oven set to 120°C (250°F) for 15 minutes, or use a sterilizing method. Peel the red onions and slice them thinly (2-3 mm thickness). Pack the sliced onions and any optional flavorings (peppercorns, garlic, bay leaf) evenly into the sterilized jars.
  2. Create the Brine: In a medium saucepan, combine the water, vinegar, granulated sugar, and salt. Place the pan over medium-high heat. Stir constantly until the sugar and salt are completely dissolved and the mixture just reaches a simmer (do not boil aggressively). This should take about 5 minutes. Taste the brine and adjust if necessary.
  3. Pickle and Chill: Carefully pour the hot brine directly over the packed onions in the jars until the onions are completely submerged. Leave about ½ inch (1 cm) of headspace at the top. Immediately secure the lids tightly. Allow the jars to sit on the counter until they are completely cool to the touch (approx. 1 hour). Once cool, transfer the jars to the refrigerator. The Pickled Red Onions are ready to eat after 30 minutes of chilling, but the best flavor develops after 12-24 hours.