Ingredients:

  • 2 medium red onions (400 g), peeled, trimmed, and sliced uniformly thin
  • 2 heat-safe glass jars (approx. 240 ml size)
  • 1 cup (240 ml) distilled white vinegar (or apple cider vinegar)
  • 1 cup (240 ml) water
  • 2 Tbsp (30 g) granulated sugar
  • 1 tsp (5 g) Kosher salt (or fine sea salt)
  • 2 cloves garlic, sliced thin (optional)
  • 1 tsp (5 g) whole black peppercorns (optional)
  • 1 small bay leaf (optional)

Instructions:

  1. Sterilize the Jars: Wash the jars and lids thoroughly. Place the jars in a low oven (100°C / 210°F) for 10 minutes to sterilize, ensuring they are heat-safe.
  2. Prep the Onions: Peel the red onions. Slice them as thinly and uniformly as possible (ideally 1/8 inch / 3 mm). Uniformity ensures even pickling.
  3. Pack the Jars: Tightly pack the sliced onions into the sterilised jars. If using, distribute the optional aromatics (garlic, peppercorns, bay leaf) evenly between the jars.
  4. Combine Brine Ingredients: In a medium saucepan, combine the vinegar, water, sugar, and salt.
  5. Heat the Brine: Place the saucepan over medium-high heat. Bring the mixture just to a rolling boil, stirring continuously until the sugar and salt are completely dissolved (about 2 minutes). Immediately remove the brine from the heat.
  6. Pour the Brine: Carefully pour the hot brine directly over the packed onions in the jars. Ensure the liquid fully submerges the onions, pressing them down gently if needed.
  7. Seal and Cool: Wipe the jar rims clean and place the lids on tightly. Allow the jars to cool completely at room temperature for at least 30 minutes.
  8. Refrigerate and Infuse: Once cooled to room temperature, transfer the jars to the refrigerator. They will be ready to eat in one hour, but the optimal flavor is achieved after at least 24 hours. Store in the refrigerator for up to 3 weeks.