Ingredients:

  • 1 Large Red Onion (approx. 300 g), thinly sliced
  • 1 cup (240 ml) Filtered Water
  • 1 cup (240 ml) Vinegar (White Wine or Apple Cider, minimum 5% acidity)
  • 2 Tbsp (30 g) Granulated Sugar
  • 1 tsp (5 g) Kosher Salt

Instructions:

  1. Slice the Onion: Using a sharp knife or mandoline, slice the red onion very thinly (1.5–2 mm). Tightly pack the sliced onions into a clean, heat-proof jar, pressing them down firmly.
  2. Prepare the Quick Brine: In a small non-reactive saucepan, combine the water, vinegar, sugar, and salt. Place over medium-high heat. Whisk continuously until the sugar and salt are completely dissolved and the liquid is brought to a rapid boil (3–5 minutes). Immediately remove the brine from the heat.
  3. Pickle and Rest: Carefully pour the hot brine directly over the packed onions in the jar, allowing air pockets to escape. Ensure the onions are fully submerged. Leave the jar, uncovered, on the counter for 30 minutes to cool down to room temperature. The onions will turn a vibrant pink during this stage.
  4. Chill and Serve: Once the jar is cool to the touch, secure the lid tightly. Refrigerate the pickled onions. They are ready to eat after 15 minutes of chilling, but the flavour is best developed after a minimum of 2 hours. Store refrigerated for up to 2 weeks.