Ingredients:

  • 1 large red onion (approx. 300g), peeled and thinly sliced
  • 0.5 cup apple cider vinegar
  • 0.5 cup white distilled vinegar
  • 1 cup filtered water
  • 1.5 tablespoons granulated sugar
  • 1.5 teaspoons fine sea salt
  • 0.5 teaspoon whole black peppercorns
  • 1 clove garlic, smashed
  • 1 dried bay leaf

Instructions:

  1. Peel the red onion and cut it from pole to pole. Slice into paper-thin half-moons using a mandoline or sharp knife. Pack the sliced onions tightly into a clean 16 oz glass jar along with the peppercorns, smashed garlic, and bay leaf.
  2. Boil 1 cup of filtered water. In a heat-proof pitcher, combine the boiling water, sugar, and salt. Whisk until the solids are completely dissolved and the liquid is clear. Immediately stir in the cold apple cider vinegar and white distilled vinegar to temper the brine.
  3. Pour the warm brine over the onions in the jar until they are completely submerged. Press down with a spoon to remove air pockets. Let the jar sit uncovered at room temperature for 10–15 minutes until the onions turn a vibrant electric pink before serving or refrigerating.