INGREDIENTS:

• 3 red onions peeled and quartered. Then, cut into ~4mm slices

• 1 cup white vinegar 

• 1 ½ cup apple cider vinegar

• 2 tsp sugar

• 4 ½ tsp salt

• 3 cups hot water 

• 2 med/large pickling jars’ glass, no plastic

INSTRUCTIONS:

1. Sterilise the pickling jars by placing the open jars into a large pot. Fill the jar half full of water, fill the pot half full of water, and bring it to a boil. Ensure the lid is left closed slightly, not fully, so the underside of the lid is sterilised with the steam. Allow to boil for 10 minutes. Turn down the heat and allow to cool. When ready to fill with pickled ingredients, remove the jars using clean tongs and drain the water. The jars are ready to be filled.

2. While waiting for jars to be finished, slice red onions into ~2.5-3mm width using a sharp knife or use a V-slicer for more uniformity, 

3. Place the sliced red onions across the two jars.

4. Combine the white and apple cider vinegar, salt, and sugar and warm to hot water (not fully boiling). Stir to dissolve the sugar and salt. 

5. Pour the mixture over the over the sliced onions, making sure they are immersed* in the liquid and let sit for 45 minutes. (Note lid is not closed yet.

6. After 45 minutes, cover with the lid and store in the fridge for up to 3 weeks.

7. Note: You’re good to start snacking on them after 3 hours however they are best after pickling for at least a day or two.  

*If not fully immersed, you can add 1 part extra water and 1 part extra of both vinegars.