Ingredients:

  • 2 medium Red Onions (approx. 400g), peeled and very thinly sliced
  • 1 cup (240 ml) Distilled White Vinegar (or White Wine Vinegar)
  • 1 cup (240 ml) Filtered Water
  • 2 tablespoons (25g) Granulated Sugar
  • 1 teaspoon (5g) Kosher Salt (or fine sea salt)
  • 2 cloves Garlic, peeled and lightly smashed (optional)
  • 1 teaspoon Whole Black Peppercorns (optional)
  • 1 small Bay Leaf (fresh or dried, optional)

Instructions:

  1. Peel the red onions, halve them vertically, and slice them very thinly into half-moons. Firmly pack the sliced onions into two prepared, sterilised pint-sized jars. Distribute the optional flavour enhancers (garlic, peppercorns, bay leaf) evenly between the jars.
  2. In a medium saucepan, combine the water, vinegar, sugar, and salt. Place the saucepan over medium-high heat. Stir constantly until the sugar and salt are completely dissolved and the mixture just reaches a rolling boil. Immediately remove the brine from the heat.
  3. Carefully pour the hot brine mixture over the packed onions in the jars, ensuring all the onions are fully submerged. Gently tap the jars on the counter to release any air bubbles. Seal the jars loosely. Allow the jars to cool completely to room temperature (about 30–45 minutes).
  4. Once the jars are cool, tighten the lids completely and transfer the pickled onions to the refrigerator. The flavour is significantly better after at least 1 hour of chilling, but they are at their peak after 24 hours. Store in the refrigerator for up to 3 weeks.