These EASY pickled onions are a MUST TRY!

Ingredients

• 1 large Red Onion (thinly sliced to 1/16 inch using a mandolin)
• 3 cloves Garlic Cloves (peeled)
• 2 leaves Bay Leaves (dried)
• 1 tsp Mustard Seed (whole)
• 1 tsp Black Peppercorn (whole)
• 0.5 cup Rice Wine Vinegar (for brine)
• 0.5 cup Water (room temperature)
• 1 tbsp Salt (non‑iodized)
• 1 tbsp White Sugar (granulated)
• 1 jar Mason Jar (1‑pint, sterilized)
• 1 piece Fermentation Weight (optional; can use a small clean jar filled with water)

Instructions

1. Slice the Onions

   Using a mandolin slicer, cut the red onion into thin rounds about 1/16 inch thick. Work slowly and keep your fingers protected.

   Time: PT5M

2. Pack the Jars

   Place the sliced onions tightly into the sterilized mason jar, filling it to the brim.

   Time: PT5M

3. Add Flavorings

   Drop the peeled garlic cloves, bay leaves, mustard seed, and black peppercorn into the jar on top of the onions.

   Time: PT2M

4. Prepare the Brine

   In a saucepan combine rice wine vinegar, water, salt, and white sugar. Bring to a boil, stirring until the salt and sugar dissolve.

   Time: PT5M

   Temperature: boiling

5. Pour Brine Over Onions

   Using a funnel, carefully pour the hot brine over the onions, making sure they are completely submerged.

   Time: PT3M

6. Weight and Seal

   Place the fermentation weight (or a small clean jar filled with water) on top of the onions, then seal the mason jar with its lid.

   Time: PT5M

7. Cool and Refrigerate

   Let the jar cool to room temperature, then place it in the refrigerator. The onions are edible after about an hour, but develop the best flavor after 2–3 days.

   Time: PT0M

Nutrition Facts

Calories

15

Protein

0 g

Carbohydrates

4 g

Fat

0 g

Fiber

0 g