Pickled Red Onions

🥘 Ingredients

• red onions 2 small
• garlic 2 cloves
• mixed peppercorns 1 tsp
• white vinegar 2 cups
• water 2 cups
• cane sugar 0.33 cup
• sea salt 2 Tbsp

1. 1

   Thinly slice the red onions (it's helpful to use a mandoline ), and divide the onions between 2 16-ounce jars or 3 (10-ounce) jars. Place the garlic and mixed peppercorns in each jar, if using.
2. 2

   Heat the white vinegar , water , cane sugar , and sea salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute . Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
3. 3

   Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.