Ingredients:

  • 1 large red onion, thinly sliced (approximately 2 cups) (Approx 200g)
  • 1 cup (240ml) white vinegar (5% acidity)
  • 1/2 cup (120ml) water
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15ml) kosher salt (or 1 1/2 tsp table salt)
  • 1 teaspoon black peppercorns, lightly crushed
  • 1/2 teaspoon red pepper flakes (optional, for a bit of a kick!)
  • 2 bay leaves

Instructions:

  1. Thinly slice the red onion.
  2. In a small saucepan, combine the white vinegar, water, sugar, salt, peppercorns, red pepper flakes (if using), and bay leaves.
  3. Bring the brine to a gentle simmer over medium heat, stirring until the sugar and salt are dissolved.
  4. Add the sliced red onions to the simmering brine. Push them down to ensure they are submerged.
  5. Simmer for 1 minute, then remove from heat.
  6. Let the mixture cool slightly (about 10 minutes), then transfer the onions and brine to a sterilized jar or airtight container.
  7. Allow the onions to pickle in the refrigerator for at least 30 minutes before serving. They will taste even better after a few hours or overnight!