Ingredients:

  • 1 large red onion (approx 300g), peeled and halved
  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) apple cider vinegar
  • 1.5 tsp sea salt
  • 1.5 tbsp maple syrup
  • 1 clove garlic, smashed
  • 1/2 tsp whole black peppercorns

Instructions:

  1. Slice the red onion. Using a sharp knife or mandoline, slice the red onion into very thin half moons (about 1/8 inch) for uniform pickling. Note: Consistency in thickness ensures every slice pickles at the same speed.
  2. Pack the jar. Pack the sliced raw onions tightly into a clean 16 oz glass mason jar. They should feel snug but not crushed.
  3. Add aromatics. Tuck the smashed garlic and peppercorns into the center of the jar among the onion layers.
  4. Prepare the brine. In a small saucepan, combine the water, apple cider vinegar, sea salt, and maple syrup.
  5. Boil the liquid. Heat the brine over medium high heat until the liquid reaches a rolling boil. Look for vigorous bubbles and clear liquid.
  6. Whisk briefly. Whisk the boiling liquid to ensure the salt and maple syrup are fully dissolved into the brine.
  7. Pour carefully. Carefully pour the hot brine over the onions in the jar until they are completely submerged.
  8. Press down. If any onions are floating, use a clean spoon to press them under the liquid line.
  9. Rest at room temp. Let the jar sit on the counter uncovered for 30 minutes. You will see the color change happen before your eyes.
  10. Seal and chill. Once cooled to room temperature, seal the jar and move it to the fridge for long-term storage.