Ingredients:

  • 2 medium Red Onions (approx. 400g), peeled and trimmed
  • 1 cup (240 ml) Apple Cider Vinegar (ACV) or White Wine Vinegar
  • ½ cup (120 ml) Filtered Water
  • 2 tablespoons (25g) Granulated Sugar
  • 1 teaspoon (5g) Kosher Salt or Fine Sea Salt
  • 1 small Clove Garlic, smashed (optional)
  • ½ teaspoon (2g) Red Pepper Flakes (optional)
  • 1 Bay Leaf (optional)

Instructions:

  1. Thinly slice the red onions (aim for 1-2 mm thickness) using a sharp knife or mandoline. Transfer the sliced onions immediately to a sterilized, heatproof jar and pack them down tightly. If using, tuck the smashed garlic, bay leaf, and chilli flakes amongst the sliced onions.
  2. In a medium saucepan, combine the vinegar, water, sugar, and salt. Place the saucepan over medium-high heat. Stir continuously until the sugar and salt are completely dissolved. The mixture should come to a gentle simmer.
  3. Remove the brine from the heat immediately. Carefully pour the hot brine directly over the packed onions in the jar. Use the back of a spoon if necessary to gently press the onions down until they are fully submerged beneath the liquid.
  4. Wipe the rim clean, seal the jar loosely, and let it stand at room temperature until it has fully cooled (about 30–60 minutes). This crucial cooling step helps set the flavor of your Quick-Pickled Red Onions.
  5. Once cooled, tighten the lid and transfer the jar to the refrigerator. The onions are ready to eat in about 30 minutes, but the flavor and texture are best after a minimum of 2 hours. Keep refrigerated for up to 3 weeks.