Ingredients:

  • 2 large Red Onions (approx. 450 g total), peeled, trimmed, and sliced thinly
  • 2 medium Garlic Cloves, peeled and lightly smashed
  • 1 cup (240 ml) Apple Cider Vinegar (ACV)
  • 1/2 cup (120 ml) Filtered Water
  • 2 Tbsp (30 g) Granulated Sugar
  • 1 tsp (5 g) Kosher Salt or Fine Sea Salt
  • 1 tsp Whole Black Peppercorns
  • 1 large Bay Leaf

Instructions:

  1. Peel the red onions, trim the ends, and slice them very thinly and consistently (ideally 1/8-inch or 3 mm). Tightly pack the sliced onions into a sterilised glass jar.
  2. Add the smashed garlic cloves and the bay leaf, tucking them in between the onion layers in the jar.
  3. In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, kosher salt, and black peppercorns.
  4. Place the saucepan over medium-high heat. Stir consistently until the sugar and salt are completely dissolved. Bring the mixture just to a rolling boil, then immediately remove it from the heat.
  5. Carefully pour the hot brine directly over the packed onions in the jar, ensuring the brine fully submerges all the onion slices.
  6. Secure the lid tightly onto the jar. Allow the jar to sit undisturbed on the counter at room temperature for at least 1 hour to kick-start the pickling process.
  7. Once the jar has cooled to room temperature, transfer it to the refrigerator. The onions are ready to eat after 1 hour of chilling, but the flavor will peak after 24 hours.