Pickled Red Onions

– 2 small red onions – 2 cups white vinegar – 2 cups water – 1/3 cup cane sugar – 2 tablespoons sea salt optional – 2 garlic cloves – 1 teaspoon mixed peppercorns

Ingredients

Thinly slice the onions using a knife or mandoline. Divide them between 2 (16-ounce) jars or 3 (10-ounce) jars. If you like, add garlic and peppercorns to each jar.

Heat vinegar, water, sugar, and salt in a pot on medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let it cool, then pour it over the onions.

Leave the onions to cool to room temperature, then store them in the fridge.

Your pickled onions will be ready to eat in about 1 hour if the onions are very thinly sliced, or overnight if they're thicker. They'll stay good in the fridge for up to 2 weeks.

Leave the onions to cool to room temperature, then store them in the fridge.

Your pickled onions will be ready to eat in about 1 hour if the onions are very thinly sliced, or overnight if they're thicker. They'll stay good in the fridge for up to 2 weeks.