Ingredients:

  • 2 medium Red Onions (approx. 400g / 14 oz), peeled and very thinly sliced
  • 1 cup (240 ml) White Wine Vinegar (or Apple Cider Vinegar)
  • 1 cup (240 ml) Filtered Water
  • 2 Tbsp (30g) Granulated Sugar
  • 1 tsp (5g) Kosher Salt (or fine sea salt)
  • 1 tsp Black Peppercorns
  • 2 cloves Garlic, peeled and lightly smashed

Instructions:

  1. Slice the red onions as thinly and uniformly as possible. Place the smashed garlic cloves and black peppercorns into the bottom of a sterilised 1-pint jar. Tightly pack the sliced red onions into the jar, pressing them down firmly.
  2. Prepare the Brine: In a medium saucepan, combine the white wine vinegar, water, granulated sugar, and salt. Place over medium-high heat and whisk continuously until the sugar and salt have completely dissolved and the mixture just reaches a simmer (do not boil aggressively). Immediately remove the saucepan from the heat.
  3. Pickle and Rest: Carefully pour the hot brine mixture over the packed onions in the jar, ensuring all slices are fully submerged. Tightly screw on the lid. Allow the jar to sit at room temperature for at least 30 minutes, or until cool to the touch. Once cool, transfer the sealed jar to the refrigerator. The pickled red onions will be ready to serve after 1 hour, but the flavor is best after 24 hours.