Ingredients:

  • 1 large Red Onion (approx. 300g), peeled and sliced into thin rings
  • 0.5 cup (120ml) Apple cider vinegar (5% acidity)
  • 0.5 cup (120ml) Filtered water
  • 1.5 tablespoons (18g) Granulated sugar
  • 1.5 teaspoons (9g) Sea salt
  • 2 cloves Garlic, smashed
  • 0.5 teaspoon Whole black peppercorns

Instructions:

  1. Slice the red onion as thinly as possible using a sharp chef's knife or mandoline. Pack the raw slices tightly into a clean 16 oz Mason jar, tucking the smashed garlic and peppercorns into the crevices.
  2. In a small non-reactive saucepan, combine the water, apple cider vinegar, salt, and sugar. Place over medium heat, stirring occasionally until the sugar and salt have completely dissolved and the liquid is steaming.
  3. Carefully pour the hot brine over the onions in the jar, ensuring they are completely submerged. Press the onions down with a spoon if needed.
  4. Let the jar sit uncovered at room temperature for 20–30 minutes to allow the anthocyanin reaction to turn the onions pink. Once cooled, screw on the lid and refrigerate.