Ingredients:

  • 2 large Red Onions (about 400 g), peeled and very thinly sliced
  • 1 cup (240 ml) White Distilled Vinegar (5% acidity)
  • 1 cup (240 ml) Filtered Water
  • 2 tablespoons (30 g) Granulated Sugar
  • 1 teaspoon (5 g) Kosher Salt or fine Sea Salt
  • 2 large Garlic Cloves, whole and lightly smashed
  • 1 teaspoon Whole Black Peppercorns
  • 1 small Dried Bay Leaf

Instructions:

  1. Peel and trim the onions. Slice them as thinly and uniformly as possible (ideally 1/8 inch / 3 mm). The thinner the slices, the faster they will pickle.
  2. Place the smashed garlic, peppercorns, and bay leaf into the bottom of a clean, heat-proof jar (approx. 24 oz / 700 ml capacity). Tightly pack the sliced onions into the jar.
  3. In a medium saucepan, combine the water, vinegar, granulated sugar, and salt.
  4. Bring the mixture to a rolling boil over medium-high heat, stirring constantly until both the sugar and the salt are completely dissolved (about 3–4 minutes). Immediately remove the brine from the heat source.
  5. Carefully pour the hot brine over the packed onions in the jar, ensuring the liquid completely covers the onions. Tap the jar gently on the counter to dislodge any trapped air bubbles.
  6. Secure the lid tightly. Allow the jar to cool completely to room temperature on the counter (about 1–2 hours). The heat from the brine quickly transforms the raw onions into vibrant Pickled Onions.
  7. Transfer the sealed jar to the refrigerator. While they are technically edible after 60 minutes, the full ruby color and developed flavor will be achieved after 3 hours of chilling. Store refrigerated for up to 3 weeks.