Instructions

• Thinly slice onions and place them in mason jar along with peppercorns and garlic.
• In small pot, combine 8 fl oz (240 ml) white vinegar, 8 fl oz (240 ml) water, sugar, and 1 tablespoon salt. Heat over medium heat, stirring until sugar and salt dissolve (about 3 minutes).
• Let liquid cool slightly, then pour over onions in jar. Ensure onions are fully submerged.
• Allow jar to cool to room temperature before sealing. Store in refrigerator
• Thinly sliced onions will be ready to eat within 1 hour. Let thicker slices sit in fridge overnight. Pickled onions can be stored in refrigerator for up to 2 weeks.