Ingredients:

  • 1 medium red onion, thinly sliced into half-moons (approx. 1 cup / 150g)
  • 1 cup apple cider vinegar
  • 2 tbsp pure maple syrup
  • 1 tsp sea salt
  • ½ tsp black peppercorns (whole)

Instructions:

  1. Carefully slice the red onion into thin, uniform half-moons, approximately 1/8 inch thick. Pack the sliced onions tightly into a clean 16 oz glass mason jar.
  2. Combine the apple cider vinegar, maple syrup, sea salt, and peppercorns in a small saucepan.
  3. Place the saucepan over medium heat and stir occasionally until the salt is fully dissolved and the liquid is steaming, but not boiling.
  4. Pour the hot brine directly over the onions in the jar, ensuring they are completely submerged. Press the onions down with a spoon to remove air bubbles.
  5. Seal the jar and let it sit at room temperature for 30 minutes to allow the onions to pickle and turn magenta.