Ingredients:

  • 2 large Red Onions (approx. 500g), thinly sliced
  • 2 cloves Garlic, smashed lightly
  • 2 small Bay Leaves
  • 1 tsp Black Peppercorns (Whole)
  • 1 cup White Wine Vinegar (or Apple Cider Vinegar)
  • 1 cup Water
  • 2 tbsp Granulated Sugar
  • 1 tsp Fine Sea Salt (or Kosher Salt)

Instructions:

  1. Slice the Onions: Peel the onions, halve them vertically (root to tip), and slice them very thinly into half-moons. Consistency is key here.
  2. Rinse (Optional but Recommended): Place the sliced onions in a colander and rinse under very cold water for 30 seconds to remove harsh sulfur notes. Shake dry.
  3. Pack the Jars: Divide the sliced onions evenly between two sterilized jars. Add one smashed garlic clove, one bay leaf, and half a teaspoon of peppercorns to each jar. Pack them down lightly.
  4. Combine Brine Ingredients: In a medium saucepan, combine the water, vinegar, sugar, and salt.
  5. Boil: Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar and salt are completely dissolved (about 2–3 minutes). Remove from the heat immediately.
  6. Pour and Seal: Carefully pour the hot brine directly over the packed onions in the jars until the onions are completely submerged. The hot brine is crucial for color and texture.
  7. Cool and Store: Allow the jars to cool uncovered on the counter until they reach room temperature (about 15–20 minutes). Seal the jars tightly and store in the refrigerator. The pickled onions are best after 2 hours and must be refrigerated.