- Red Onion, thinly sliced
- 1 tsp sugar
- 1/2 tsp salt
- White Wine Vinegar (or vinegar of your choice)
Start by slicing the red onion as thin as you can. Red onions will give you that bright red pop – but you can also use a firm white or brown onion as well. Once sliced, just stuff them into a glass jar.
In a seperate jug combine enough vinegar to top the onions (use a quality pale-colored vinegar like a rice vinegar, white wine vinegar or apple cider vinegar as you’ll find bulk vinegars to be to harsh a flavour). Add a little sugar and salt to balance the vinegar brine, top with warm water to dissolve, give it a stir and your done.
Now just pour the pickling mixture over your sliced onions and let them set for an hour. After an hour, I’ll cover them and stick in the fridge.