Ingredients:

  • 1 large Red Onion, peeled and thinly sliced (approx. 300 g)
  • 1 cup (240 ml) Water
  • 1 cup (240 ml) Apple Cider Vinegar
  • 2 Tbsp (30 g) Granulated Sugar
  • 1 tsp (5 g) Kosher Salt
  • 2 medium Garlic Cloves, lightly smashed
  • 1 tsp Black Peppercorns, whole
  • ½ tsp Red Pepper Flakes (optional)

Instructions:

  1. Prep the Onions and Jar: Using a sharp knife or mandoline, slice the peeled red onion into thin, uniform half-moons (about ⅛-inch thickness). 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 a clean, heat-safe pint jar. Tightly pack the sliced red onions on top of the spices, filling the jar right up to the rim.
  3. Prepare the Brine: In a small saucepan, combine the water, apple cider vinegar, granulated sugar, and kosher salt. Place the saucepan over medium-high heat.
  4. Heat the Brine: Stir constantly until the sugar and salt are completely dissolved and the liquid is steaming hot (3–5 minutes). Do not boil rapidly. Immediately remove the brine from the heat source.
  5. Assemble and Rest: Carefully pour the hot liquid over the packed onions in the jar until they are completely submerged. Use a chopstick to gently press down on the onions and release any trapped air bubbles.
  6. Cool and Chill: Place the lid loosely on the jar and allow it to cool to room temperature (about 30 minutes). Once cool, tighten the lid and transfer the jar to the refrigerator. The Quick Pickled Red Onions are ready to eat immediately but the flavor will deepen after 2–3 hours of chilling.