Ingredients:

  • 2 large red onions, peeled and thinly sliced (about 12–14 oz / 340–400 g total)
  • 1 cup (240 ml) distilled white vinegar or apple cider vinegar
  • 1 cup (240 ml) water
  • 2 tablespoons (25 g) granulated sugar (or 2 tbsp honey/maple syrup)
  • 1 1/2 teaspoons kosher salt (or 1 tsp fine table salt) (≈ 9 g kosher salt)
  • 1 teaspoon whole black peppercorns (5–7 g)
  • 1 bay leaf
  • 1 garlic clove, smashed (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • Optional add-ins (use any combination): 1/2 teaspoon coriander seeds
  • Optional add-ins (use any combination): 1/2 teaspoon mustard seeds
  • Optional add-ins (use any combination): 1 strip citrus zest (lime or orange)
  • Optional add-ins (use any combination): 1 small sliced jalapeño or 1/2 fresh chile

Instructions:

  1. Prepare onions: Peel and slice red onions into uniformly thin slices (about 1/8–1/4 inch / 3–6 mm). Use a mandoline for even slices if desired. Place slices loosely into heatproof jar(s) and pack gently.
  2. Make the brine: In a small saucepan combine vinegar, water, sugar, and salt. Add whole peppercorns, bay leaf, smashed garlic, red pepper flakes and any optional aromatics. Warm over medium heat, stirring until sugar and salt dissolve. Bring to a bare simmer and simmer 1–2 minutes to bloom spices.
  3. Pour and submerge: Carefully pour hot brine over the packed onions until fully covered, leaving about 1/2 inch (12 mm) headspace. Press onions down so they are submerged, removing air pockets with a clean spoon or small tamper.
  4. Cool and chill: Let the jar cool to room temperature (10–20 minutes). Seal the jar and refrigerate. You can refrigerate sealed jars immediately, but cooling first helps avoid thermal shock to glass.
  5. Rest and use: Quick pickles are ready in 30 minutes (lightly pickled and slightly pink). For best flavor allow 12–24 hours. Store refrigerated and use within 2–3 weeks for best texture and flavor; discard if brine becomes cloudy or off-smelling.