Ingredients:

  • 2 medium red onions, thinly sliced (approx. 1 lb / 450g)
  • 6-8 cloves fresh garlic, smashed or thinly sliced (approx. 30g)
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbsp white granulated sugar
  • 1 tbsp pickling salt
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Slice the red onions into thin half moons. Smash the garlic cloves with the flat side of your knife or slice them thinly.
  2. Pack the sliced onions and garlic tightly into a clean wide mouth quart mason jar. Note: Pack them tight so they don't float.
  3. Combine apple cider vinegar, water, sugar, salt, peppercorns, and mustard seeds in a small saucepan.
  4. Simmer the brine over medium heat until the sugar and salt dissolve. Do not let it reach a rolling boil.
  5. Pour the hot brine over the onions and garlic, filling the jar to the top.
  6. Press the vegetables down with a slotted spoon until no air bubbles remain.
  7. Seal the jar with an airtight lid.
  8. Refrigerate for 24 hours until the onions turn bright pink.