Quick Pickled Red Onions

• RO2 cup red onion · sliced thin
• GC1 garlic clove
• WS3 tbsp white sugar
• KS1 tbsp kosher salt
• WB1/2 tsp whole black peppercorns
• WV1 cup white vinegar

Préparation

1. 1

   Thinly slice the red onion into ⅛-inch pieces and peel the garlic clove. Place both in a large glass or ceramic bowl.

2. 2

   Combine the sugar, salt, peppercorns, and vinegar in a small sauce pot. Whisk the mixture until the sugar and salt are mostly dissolved.

3. 3

   Cover the pot with a lid and bring the brine to a boil over medium-high heat.

4. 4

   Pour the boiling vinegar mixture directly over the sliced onions and garlic. Press the onions down to ensure they are fully submerged in the liquid and allow the mixture to cool to room temperature.

5. 5

   Once cooled, serve immediately or transfer the onions and brine into a covered non-reactive container to store in the refrigerator for up to 4 weeks.