Pickled Onions

Ingredients (brine)

• 1 cup (240 ml) white vinegar or apple cider vinegar
• ½ cup (120 ml) water
• 1–2 tbsp granulated sugar
• 1 tsp salt
• Optional aromatics:
  • 5–6 whole black peppercorns
  • 1 small garlic clove, smashed
  • ½ tsp red‑pepper flakes

Ingredients

• 1 medium red onion, thinly sliced

Instructions

• Prep the Onion: Peel and cut the onion in half; slice into very thin (2–3 mm) half‑moons.
• Make the Brine: In a small saucepan, combine vinegar, water, sugar, salt, and any aromatics. Bring just to a simmer, stirring until sugar and salt dissolve.
• Jar & Steep: Place the onion slices in a heatproof jar or bowl. Pour the hot brine over them, ensuring they’re fully submerged. Let sit 15–20 minutes at room temperature.
• Use & Store: Once bright pink and softened, they’re ready! Store sealed in the fridge for up to 2 weeks.