Ingredients:

  • 1 large or 2 medium Red Onions, peeled and sliced very thinly
  • 1 cup White Wine Vinegar (or ACV)
  • 1 cup Filtered Water
  • 2 Tbsp Granulated Sugar
  • 1 tsp Kosher Salt (or fine sea salt)
  • 2 Garlic Cloves, lightly smashed (optional)
  • 1 tsp Whole Black Peppercorns (optional)
  • 1 small Bay Leaf (optional)

Instructions:

  1. Slice the red onions as thinly and uniformly as possible (aim for 1/8 inch / 3mm). Tightly pack the sliced onions into the sterilised Mason jar. Tuck in the optional flavour boosters (garlic cloves, peppercorns, and bay leaf) amongst the onions.
  2. In a non-reactive saucepan, combine the water and vinegar. Stir in the granulated sugar and the salt. Place over medium-high heat and stir constantly until the sugar and salt are completely dissolved and the liquid begins to bubble around the edges.
  3. Immediately and carefully pour the hot brine mixture over the onions packed in the jar. Use a utensil or the back of a spoon to gently press the onions down, ensuring they are completely submerged in the liquid.
  4. Screw the lid on loosely and allow the jar to cool completely to room temperature (about 30 minutes). Once cool, tighten the lid fully and transfer the jar to the refrigerator. The quick pickled red onions will be ready to eat in 30 minutes, but the flavor will be significantly better after 24 hours. Store in the refrigerator for up to 3 weeks.