Pickled Red Onions

Instructions:

1. Prepare the Onion:
   Peel the red onion and slice it into thin half-moons. A mandoline slicer helps create consistent, thin slices, but a sharp knife works well too.
2. Make the Brine:
   In a heatproof container or bowl, combine hot water, vinegar, sugar, and salt. Stir until fully dissolved and well-mixed.
3. Pack the Jar:
   Layer the sliced onions into a clean glass jar. If you’re using garlic, herbs, peppercorns, or chili, add them in now for an aromatic boost.
4. Add the Brine:
   Carefully pour the brine over the onions, pressing them down gently to ensure they’re completely submerged.
5. Cool and Store:
   Let the jar sit at room temperature for about 30 minutes to cool. Then seal and refrigerate. The onions will be ready in about 1 hour but are best enjoyed after a full day of pickling.

Variations :

• Citrus Brine: Add a few strips of lemon or orange zest to the brine for a citrusy twist.
• Sweet and Spicy: Increase sugar to 2 tablespoons and add a few red pepper flakes or thin jalapeño slices.
• Asian-Inspired: Swap apple cider vinegar for rice vinegar and add a slice of fresh ginger or a dash of soy sauce.
• Smoky Flavor: Add a pinch of smoked paprika or a few chipotle flakes for a smoky undertone.

Tips :

• Always use clean utensils to remove onions from the jar to maintain freshness.
• The thinner the onion slices, the quicker they absorb flavor.
• If using white vinegar, expect a sharper flavor compared to apple cider vinegar’s mellow tang.
• Keep onions submerged under the brine for even pickling—use a weight or press down gently after pouring the brine.
• Make a double batch—you’ll find yourself adding them to nearly every dish.