Ingredients
This recipe uses a short list of pantry staples to create a bold, tangy brine. Here’s what you’ll need:
- 1 large red onion, thinly sliced
- 1 cup white vinegar
- ½ cup water
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 2 garlic cloves, thinly sliced
- 1 teaspoon mustard seeds
- ½ teaspoon black peppercorns
- ½ teaspoon red pepper flakes
- 1 small bay leaf
Instructions
This recipe comes together in just a few simple steps, with minimal hands-on time required.
Place the thinly sliced red onion and garlic into a clean glass jar. Slicing the onion thinly and evenly helps ensure it pickles quickly and evenly throughout.
Add the mustard seeds, black peppercorns, red pepper flakes, and bay leaf directly into the jar with the onion and garlic.
In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a gentle simmer, stirring until the sugar and salt fully dissolve.
Carefully pour the warm brine over the onions in the jar, making sure they are completely covered. Full submersion is important for even pickling and helps ensure the onions soften and take on flavor uniformly.
Let the jar cool to room temperature on the counter. This helps prevent thermal shock and allows for safe, gradual cooling before refrigeration.
Seal the jar tightly and refrigerate for at least 1 hour. At this point, the onions will already have a noticeably tangy, pickled flavor and can technically be enjoyed.
For the best flavor, let the onions pickle for a full 24 hours before serving. This extended resting period allows the onions to fully absorb the brine’s tangy, slightly sweet, spiced flavor, resulting in a more well-rounded, flavorful condiment.