Ingredients:

  • 2 large (or 3 medium) Red Onions, peeled and very thinly sliced
  • 1 cup Water (filtered)
  • 1 cup White Wine Vinegar (or distilled white vinegar)
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Kosher Salt (or flaky sea salt)
  • 1 Teaspoon Whole Black Peppercorns
  • 1 Bay Leaf (optional)

Instructions:

  1. Peel the red onions. Using a sharp knife or a mandoline, slice the onions very thinly into half-moons. Aim for a thickness of 1 to 2 mm.
  2. Firmly pack the sliced onions into two sterilized, heat-proof 450ml jars. Divide the bay leaf and black peppercorns equally between the jars.
  3. In a medium saucepan, combine the water, white wine vinegar, granulated sugar, and salt.
  4. Bring the mixture to a rapid boil over medium-high heat, stirring continuously until the sugar and salt are completely dissolved (about 3-5 minutes). Immediately remove the brine from the heat.
  5. Carefully pour the hot brine over the packed onions in the jars. Pour slowly, ensuring the liquid fully submerges the onions right up to the rim.
  6. Seal the jars loosely with their lids. Allow the jars to cool completely at room temperature for at least one hour. Once cool, tighten the lids and transfer them to the refrigerator. The best flavor develops after 12 hours, and they can be stored for up to 3 weeks.