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Thinly slice the red onion and place it in a jar or airtight container.
Make the Brine:
In a saucepan, combine the white vinegar, water, sugar, salt, and optional peppercorns and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
Pour the Brine:
Once the brine is boiling and the sugar and salt have dissolved, carefully pour the hot brine over the onions in the jar. Make sure the onions are fully submerged in the liquid.
Cool and Refrigerate:
Allow the jar to cool to room temperature, then seal it with a lid and refrigerate. Let the pickled onions sit for at least 1-2 hours before serving for the best flavor.
Storage:
Store your pickled red onions in the fridge for up to 2 weeks.
Serving and Storage Tips:
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