Ingredients:

  • 1 large Red Onion (250 g), thinly sliced
  • 2 cloves Garlic, smashed lightly
  • 1 teaspoon Whole Black Peppercorns
  • ½ teaspoon Red Chili Flakes (Optional)
  • 1 cup Filtered Water (240 ml)
  • 1 cup White Wine Vinegar or Apple Cider Vinegar (240 ml)
  • 2 tablespoons Granulated Sugar (30 g)
  • 1 tablespoon Kosher Salt (or fine Sea Salt) (18 g)

Instructions:

  1. Slice the Onions: Peel the red onion and slice it very thinly (ideally about 1/16th of an inch thick). Consistency is key for even pickling.
  2. Pack the Jar: Place the smashed garlic cloves, peppercorns, and chili flakes (if using) into the bottom of the sterile pint jar. Firmly pack the sliced red onions into the jar to compress them.
  3. Prepare the Hot Brine: In a medium saucepan, combine the water, vinegar, sugar, and salt. Place over medium-high heat.
  4. Heat the Brine: Stir constantly until the sugar and salt are completely dissolved and the mixture just reaches a rolling boil. Immediately remove from heat.
  5. Pour the Brine: Carefully pour the hot brine directly over the packed onions in the jar until the onions are completely submerged.
  6. Release Air: Gently tap the jar on the counter or use a chopstick to release any trapped air bubbles. Add a little more brine if the liquid level drops.
  7. Seal and Rest: Seal the jar loosely. Allow the jar to sit at room temperature for at least 30 minutes until the glass is cool to the touch. The onions will turn pink during this process.
  8. Refrigerate: Once cool, tighten the lid fully and transfer the jar to the refrigerator. The Quick Pickled Onions are ready to use in about one hour, but the flavor is best after 24 hours.