Ingredients:

  • 1 medium red onion (approx. 150g), thinly sliced into half-moons
  • 1 cup (240ml) apple cider vinegar
  • 1.5 tsp (9g) sea salt
  • 0.5 tsp (3g) black peppercorns, whole
  • 1 clove (5g) garlic, smashed
  • 1 sprig (1g) fresh thyme

Instructions:

  1. Slice the red onion into very thin, uniform half-moons, aiming for approximately 1/8 inch (3mm) thickness.
  2. In a small bowl or directly in a wide-mouth glass jar, combine the apple cider vinegar, sea salt, and black peppercorns. Stir vigorously until the salt has completely dissolved.
  3. Pack the sliced onions and aromatics (garlic and thyme) tightly into the glass jar, ensuring they are fully submerged in the brine. Press down with a spoon to remove air pockets.
  4. Seal the lid and let the onions sit at room temperature for 30 minutes for a quick pickle, or transfer to the refrigerator for 24 hours for a more mellow, integrated flavor.