Quick Pickled Red Onions (small Batch)

Thinly slice 1 medium red onion (about 150g) into rings or half-moons. For best results, use a mandoline for uniform slices.

In a small saucepan, combine 1 cup (240ml) water, 1 cup (240ml) white vinegar, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved. Remove from heat.

Pack the sliced red onion tightly into a clean, heat-proof pint-sized jar (about 470ml capacity). If desired, add a few black peppercorns or a small bay leaf for extra flavor.

Carefully pour the hot brine over the onions in the jar, ensuring the onions are fully submerged. If the onions float, you can use a small piece of parchment paper or a fermentation weight to keep them under the liquid.

Allow the jar to cool to room temperature on the counter, uncovered. Once cool, secure the lid and refrigerate for at least 30 minutes before serving. The flavor will deepen significantly after a few hours or overnight.