Ingredients:

  • 1 large Red Onion (approx. 250g), peeled and sliced very thinly
  • 1 clove Garlic, smashed lightly
  • 1 teaspoon Whole Black Peppercorns
  • 1 cup Apple Cider Vinegar (or White Wine Vinegar)
  • 1 cup Water
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Kosher Salt (or fine Sea Salt)

Instructions:

  1. Slice the Onions: Peel the red onion and slice it as thinly as possible. Uniform slices are key for even pickling. A mandoline slicer or sharp chef's knife should be used to achieve thin slices.
  2. Pack the Jar: Place the smashed garlic clove and black peppercorns into the bottom of a clean, heat-safe 1-pint Mason jar. Pack the sliced onions tightly on top of the flavourings.
  3. Heat the Brine Ingredients: In a medium non-reactive saucepan, combine the water, vinegar, granulated sugar, and salt.
  4. Bring to a Boil: Place the saucepan over medium-high heat. Stir consistently until the sugar and salt are completely dissolved and the liquid comes to a rolling boil (about 4–5 minutes). The brine should be completely clear.
  5. Remove from Heat: Once boiling, immediately remove the brine from the hob.
  6. Pour the Brine: Carefully pour the hot brine directly over the packed onions in the jar. Pour slowly until the liquid completely covers the onions.
  7. Submerge and Seal: Use the back of a spoon to gently press the onions down, ensuring they are fully submerged beneath the brine.
  8. Cool: Allow the jar to cool to room temperature on the countertop, uncovered (about 30 minutes).
  9. Chill and Rest: Once cool, seal the jar tightly with the lid and transfer it to the refrigerator. The pickled red onions are ready to eat after a minimum of 30 minutes, but the flavour is best after 2 hours.