Ingredients
Method
- Place the sliced red onion in a medium bowl and set aside.
- Combine the vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until the sugar dissolves completely — about 2 minutes.
- Add the garlic cloves and peppercorns to the warm brine, then pour everything over the onion slices, making sure they're fully submerged.
- Let cool to room temperature, then transfer to a jar or container with a tight-fitting lid. Press down on the onions so any floating pieces get covered by the liquid.
- Refrigerate for at least 1 hour before serving (24 hours is ideal). Store in the fridge and use within 3 weeks.
Nutrition
Notes
The vinegar brine pulls out their sharp bite while turning them a gorgeous pink that photographs beautifully. They keep in the fridge for weeks, which means I can jar them ahead and pull one out whenever something needs lifting — eggs, grain bowls, roasted vegetables, grilled cheese, you name it.
I learned early on to let mine sit at least an hour before using so the flavor has time to develop fully. They're best after 24 hours but honestly I'm too impatient for that and just grab them whenever they look pretty enough.