Ingredients:

  • 1 large red onion, thinly sliced (about 8 oz / 225g)
  • 1 cup (240ml) water
  • 1 cup (240ml) white vinegar
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon kosher salt (or 1 1/2 teaspoons table salt)
  • 1 teaspoon black peppercorns, whole
  • 1/2 teaspoon red pepper flakes (optional, for a bit of kick)

Instructions:

  1. Thinly slice the red onion into half-moons.
  2. In a saucepan, combine water, white vinegar, sugar, salt, peppercorns, and red pepper flakes (if using).
  3. Bring the brine to a simmer over medium heat, stirring until the sugar and salt are dissolved.
  4. Place the sliced red onions in a jar or heat-proof bowl. Pour the hot brine over the onions, making sure they are completely submerged.
  5. Let the mixture cool to room temperature. Cover and refrigerate for at least 30 minutes before serving. Store in the refrigerator for up to 2-3 weeks. The onions will get better the longer they sit, so ideally let them pickle for at least 2 hours. For best results, sterilise your jar before pickling.