Ingredients:

  • 1 large Red Onion (300g), thinly sliced
  • 1 cup White Wine Vinegar (or Cider Vinegar)
  • 1 cup Filtered Water
  • 2 Tbsp Granulated Sugar (25g)
  • 1 tsp Kosher Salt (or fine Sea Salt)
  • 1 tsp Whole Black Peppercorns (optional)
  • 1 small Dried Bay Leaf (optional)
  • ½ tsp Red Pepper Flakes (optional)

Instructions:

  1. Peel the red onion and slice it very thinly (ideally 1.5mm to 2mm thick). Place the sliced onions into a sterilized, heatproof jar.
  2. Add the optional whole peppercorns, bay leaf, and red pepper flakes directly into the jar, nestled amongst the onions.
  3. In a medium saucepan, combine the water, vinegar, granulated sugar, and salt.
  4. Bring the brine mixture to a rolling boil over medium-high heat, stirring continuously until the sugar and salt are completely dissolved (about 3–5 minutes). Immediately take the saucepan off the heat.
  5. Carefully pour the hot liquid brine over the onions in the jar until they are fully submerged. Press down gently with a spoon if necessary to ensure all onion slices are covered.
  6. Allow the jar to sit uncovered at room temperature for about 30 minutes, during which time the onions will turn a vibrant pink color. Seal the jar tightly and refrigerate for at least 30 minutes before serving. The flavor will deepen significantly after 2 hours or overnight.