Ingredients:

  • 1 large Red Onion (approx. 250g / 9 oz), peeled and thinly sliced
  • 120 ml (½ cup) White Wine Vinegar (or Apple Cider Vinegar)
  • 120 ml (½ cup) Filtered Water
  • 30g (2 tbsp) Granulated Sugar
  • 15g (¾ tbsp) Fine Sea Salt (or kosher salt)
  • 5-6 whole Black Peppercorns (optional)
  • 1 small Bay Leaf (dried, optional)
  • 1 clove Garlic, smashed slightly (optional)

Instructions:

  1. Prep the Onions: Peel, trim the ends, and thinly slice the red onion (ideally 1–2 mm thick). Place the sliced onions into a sterilised 1-pint glass jar.
  2. Sterilise the Jar: While the onions are being sliced, place the clean jar (and lid) in an oven set to 120°C (250°F) for 10 minutes, or alternatively, pour boiling water over the jar and immediately dry it fully.
  3. Combine Brine Ingredients: In a medium saucepan, combine the water, vinegar, sugar, salt, and any optional flavourings (peppercorns, bay leaf, garlic).
  4. Heat the Brine: Place the saucepan over medium-high heat. Bring the mixture just to a rolling simmer, stirring continuously until the sugar and salt have completely dissolved (about 2–3 minutes). Immediately remove the brine from the heat.
  5. Pour the Brine: Carefully pour the hot brine mixture (including any flavourings) over the sliced onions in the jar. The onions should be completely submerged in the liquid.
  6. Seal and Cool: Securely seal the lid onto the jar. Allow the jar to sit at room temperature for at least 30 minutes until the liquid has cooled slightly and the Pickled Red Onions have turned a vibrant pink.
  7. Refrigerate: Transfer the jar to the refrigerator. The onions are ready to eat after 30 minutes, but for the best flavour and texture, allow them to chill for at least 2 hours before serving.