Ingredients:

  • 2 medium Red Onions, thinly sliced
  • 2 large Garlic Cloves, lightly smashed
  • 1 tsp Whole Black Peppercorns
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1 cup Distilled White Vinegar (5% acidity)
  • 1 cup Water
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Kosher Salt

Instructions:

  1. Prep the Onions and Jars: Peel, trim, and slice the red onions very thinly. Divide the sliced onions evenly between two clean, sterilised glass jars (about 8–10 oz capacity each). They should be packed fairly tightly.
  2. Add Aromatics: Tuck the smashed garlic cloves and the whole peppercorns (and chili flakes, if using) amongst the onions in the jars.
  3. Prepare the Brine: In a medium non-reactive saucepan, combine the distilled white vinegar, water, granulated sugar, and kosher salt.
  4. Dissolve Solids: Place the saucepan over medium-high heat. Bring the mixture to a rapid boil, stirring occasionally until the sugar and salt are completely dissolved (about 3–5 minutes).
  5. Pour the Brine: Immediately remove the brine from the heat. Carefully pour the hot brine directly over the packed onions in the jars, ensuring the Quick Pickled Red Onions are fully submerged.
  6. Seal and Rest: Seal the jars loosely with their lids. Allow the jars to sit on the counter at room temperature for at least 30 minutes, or until the jars are completely cool to the touch.
  7. Chill: Once cooled, tighten the lids and transfer the pickled onions to the refrigerator. The Pickled Red Onions are ready to use after about 1 hour of chilling, but the best flavor develops after 24 hours.