Ingredients:

  • 1/2 cup (60g) shallots, thinly sliced into rings
  • 1/2 cup (60g) red onion, thinly sliced into half-moons
  • 1 cup (240ml) apple cider vinegar
  • 1/2 cup (120ml) water
  • 1 tbsp (15g) sea salt
  • 1 tbsp (12g) cane sugar

Instructions:

  1. Slice the shallots and red onions as thinly as possible. Note: Consistent thickness means they pickle evenly
  2. Pack the slices tightly into your clean glass jar, alternating between the two types.
  3. Combine the apple cider vinegar, water, salt, and sugar in a small saucepan.
  4. Place the pan over medium heat and stir occasionally.
  5. Simmer until the salt and sugar are completely dissolved and the liquid is clear.
  6. Pour the hot brine directly over the alliums in the jar.
  7. Press any floating slices down with a spoon until they are fully submerged.
  8. Let the jar sit uncovered at room temperature for 30 minutes until the liquid cools.
  9. Seal with a lid and refrigerate.