Ingredients:

  • 1 Large Red Onion (approx. 250 g), peeled and very thinly sliced
  • 1 large Garlic Clove, smashed lightly (skin removed)
  • ½ teaspoon whole Black Peppercorns
  • 1 Small Bay Leaf (optional)
  • 1 cup (240 ml) filtered Water
  • 1 cup (240 ml) Apple Cider Vinegar
  • 2 Tablespoons (30 g) Granulated Sugar
  • 1 teaspoon (5 g) Fine Sea Salt

Instructions:

  1. Slice Thinly: Peel the red onion, slice it in half through the root, and then slice each half very thinly against the grain. Aim for consistent, near-translucent slices to speed up the pickling process.
  2. Pack the Jar: Place the smashed garlic clove, bay leaf, and whole peppercorns into the clean pint jar. Pack the sliced red onion tightly into the jar, leaving about ½ inch (1 cm) of headspace at the top.
  3. Combine Brine Ingredients: In a medium saucepan, combine the water, vinegar, granulated sugar, and salt.
  4. Heat: Place the saucepan over high heat and bring the mixture to a rapid boil, stirring until the sugar and salt are completely dissolved (about 2–3 minutes).
  5. Remove from Heat: Once the brine is clear, immediately remove the solution from the heat.
  6. Pour the Brine: Carefully pour the hot brine solution over the onions packed in the jar. Pour slowly to ensure the hot liquid permeates all the layers. Use a spoon to gently press the onions down to ensure they are fully submerged.
  7. Seal and Cool: Screw the lid onto the jar loosely. Allow the jar to sit undisturbed at room temperature for about 30 minutes until the glass is cool to the touch.
  8. Refrigerate: Once cooled, tighten the lid fully and transfer the jar to the refrigerator. The onions will be ready to eat within 45 minutes, but the flavor is best after 2 hours.