Ingredients:

  • 1 large Red Onion (approx. 300g / 10.5 oz), thinly sliced
  • 1 cup (240 ml) Filtered Water
  • ½ cup (120 ml) White Wine Vinegar
  • ½ cup (120 ml) Apple Cider Vinegar (ACV)
  • 2 Tablespoons (30g) Granulated Sugar
  • 1 teaspoon (5g) Kosher Salt (non-iodized)
  • 1 teaspoon (5 ml) Whole Black Peppercorns

Instructions:

  1. Peel the red onion and slice it very thinly. Uniformity is key for consistent texture; aim for paper-thin slices.
  2. Tightly pack the sliced onions into the sterilised jar (approx. 500 ml / 1 pint capacity).
  3. Combine the water, white wine vinegar, apple cider vinegar, granulated sugar, kosher salt, and peppercorns in a medium saucepan.
  4. Place the saucepan over medium-high heat. Stir constantly until the sugar and salt are completely dissolved (the liquid will turn clear).
  5. Bring the brine just to a light simmer (do not boil vigorously). Remove immediately from the heat.
  6. Carefully pour the hot brine directly over the packed onions in the jar until they are fully submerged. Discard any excess liquid if the jar is overfilled.
  7. Use a spoon or the lid to gently press down on the onions to ensure they are fully submerged beneath the liquid.
  8. Leave the jar uncovered or loosely capped on the counter until it reaches room temperature (about 30–45 minutes).
  9. Once cool, securely fasten the lid and transfer the jar to the refrigerator. The onions achieve optimal texture and flavour after chilling for at least 2 hours.