Pickled Onions
My favourite brine for quick-pickled vegetables.
Servings 1 Quart Pickling Brine
Ingredients
- 1/2 Cup Apple Cider Vinegar
- 1 1/2 Cups Water
- 4 tbsp Sugar
- 1 tbsp Kosher Salt
- 1 Large Red Onion
- 1 Half Quart Mason Jar
Instructions
- Halve the onion lengthwise, and proceed to slice thinly into half-moons, crosswise. Pack the clean 1/2 quart mason jar full, and set aside.
- Heat the water on the stovetop so it’s hot, but not boiling.
- Add the salt, sugar, vinegar, and hot water to a small bowl, and stir until all the salt and sugar granules have dissolved. Allow the mixture to cool if the water is still quite hot (warm is okay), then pour it over the onions until they’re just submerged.
- Cover the jar and place in your refrigerator. Onions will be ready to use within a few hours, but will gain deeper flavour after about a day. Reserve the leftover brine for another vegetable, or store in the refrigerator for your next batch of onions.
- Enjoy!