Ingredients:

  • 1 large Red Onion, thinly sliced (approx. 300g)
  • 1 cup Distilled White Vinegar (or cider vinegar)
  • 1 cup Water
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Fine Sea Salt (or Kosher Salt)
  • 2 cloves Garlic Cloves, smashed (optional)
  • 1 Teaspoon Whole Black Peppercorns (optional)
  • ½ Teaspoon Red Pepper Flakes (Chilli Flakes) (optional)

Instructions:

  1. Prepare the Onions: Peel the red onions. Using a very sharp knife or a mandolin, slice them into thin, uniform rings or half-moons (about ⅛ inch or 3 mm thick).
  2. Pack the Jar: Place the garlic cloves, peppercorns, and red pepper flakes (if using) into the bottom of the sterilized pint jar. Tightly pack the sliced onions into the jar on top of the aromatics.
  3. Combine Brine Ingredients: In a medium saucepan, combine the water, white vinegar, granulated sugar, and salt.
  4. Heat the Brine: Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar and salt are completely dissolved (about 3–5 minutes). Remove immediately from the heat.
  5. Pour and Seal: Carefully pour the hot brine mixture over the packed onions in the jar. Pour slowly to ensure the brine settles completely, completely covering the onions. Tap the jar gently on the counter to release any trapped air bubbles.
  6. Cool: Allow the jar to sit uncovered on the counter for about 30 minutes until it cools slightly.
  7. Refrigerate: Once cooled enough to handle, seal the jar tightly and transfer it to the refrigerator. The onions will start turning a brilliant pink/fuchsia colour within the first hour.
  8. Wait and Serve: The quick-pickled onions are ready to use after 60 minutes, but the flavour and texture will be significantly better after at least 24 hours of chilling.