Crunchy pickled red onions, perfectly balanced in a delicate blend of apple cider and white vinegar, infused with garlic and black peppercorns. This versatile, tangy condiment is the perfect topping for any dish — from burgers and sandwiches to salads, grilled meats, or bowls. A must-have pantry staple that will become your secret ingredient for adding a gourmet touch to every meal.
This recipe is scaled for a 1-liter (1-quart) jar. All proportions are tailored for this size.
Vinegar Choice
For this recipe, a blend of apple cider vinegar and white (distilled) vinegar is used. The apple cider vinegar adds a natural fruity sweetness, making the brine milder. You can swap the apple cider vinegar with wine vinegar if you like, or use only white vinegar to adjust the balance of acidity to your taste.
The Role of Peppercorns
The type of pepper you use makes a noticeable difference in flavor:
My secret for the perfect result
A mix of both brings the best balance of flavor. For a 1-liter (1-quart) jar, use 5–7 black peppercorns and 2–3 allspice berries.
For extra aroma, lightly toast the peppercorns in a dry pan for 1–1.5 minutes, or gently crush them before adding to the jar.
Sterilize the jar: Bring water to a boil. Rinse the jar with hot water to warm it, then fill it completely to sanitize. Place the lid in a separate bowl and cover with boiling water.
Peel the onions and slice them into thin half-moons. You’ll need about 600g to fill a 1-liter jar.
Peel the garlic cloves. Halve them to release more flavor or leave them whole for a milder aroma.
(Optional) Toast the peppercorns in a dry pan for 1–1.5 minutes until fragrant. This awakens the essential oils.
Carefully discard the hot water from the jar.
Place the garlic and peppercorns at the bottom of the jar.
Pack the sliced onions tightly into the jar, leaving a little headspace at the top.
In a small saucepan, combine the water, vinegars, salt, and sugar. Bring to a boil.
Carefully pour the hot brine over the onions, ensuring they are fully submerged.
Seal the jar immediately and let it cool on the counter before transferring to the fridge.