Ingredients
Scale
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar (or white vinegar)
- 1 cup hot water
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
Instructions
- Slice the onion: Peel and thinly slice the red onion into rings or half-moons. Use a sharp knife or mandoline for uniform thickness.
- Make the brine: In a heatproof bowl or measuring cup, combine hot water, vinegar, sugar, and salt. Stir until sugar and salt dissolve.
- Pack the jar: Place the sliced onions and any optional add-ins into a clean mason jar or container.
- Pour the brine: Pour the warm brine over the onions until fully submerged. Use a spoon to press down and eliminate air bubbles.
- Cool and store: Let the jar sit at room temp for 30–60 minutes. Once cooled, cover and refrigerate. They’re ready in an hour but best after a day.
Notes
Make sure onions are fully submerged in the brine. If they float, weigh them down with a small clean object (like a ramekin lid or fermenting weight).