Ingredients

• 2 large Red Onions , thinly sliced (the source of the brilliant ruby color and savory allium notes)
• 1 cup Apple Cider Vinegar (adds fruity depth and a smooth tart finish)
• 1 cup White Distilled Vinegar (provides a clean, sharp baseline acidity)
• 1 cup Filtered Water (to dilute the brine to a balanced, palatable strength)
• 2 tablespoons Kosher Salt or Sea Salt (crucial for extraction and seasoning)
• 1.5 tablespoons Organic Cane Sugar or Honey (rounds out the sharp edges)
• 3 cloves Garlic , smashed gently to release essential oils
• 1 teaspoon Whole Black Peppercorns
• 1/2 teaspoon Mustard Seeds
• 1 bay leaf
• Optional kick: A pinch of red pepper flakes or a strip of fresh jalapeño peel.

Instructions

1. Ensure your glass mason jar or storage container is meticulously clean. Pack the thinly sliced red onions tightly inside the jar along with the smashed garlic cloves, peppercorns, mustard seeds, and bay leaf.
2. In a small saucepan, combine the apple cider vinegar, white vinegar, water, kosher salt, and cane sugar. Place over medium heat and bring to a gentle simmer, stirring just until the salt and sugar are completely dissolved. Do not let it boil away vigorously.
3. Carefully pour the hot pickling liquid over the red onions in the jar, ensuring all the aromatics and onion slices are completely submerged. Press down with a spoon if necessary.
4. Allow the jar to sit uncovered at room temperature for about 30 to 45 minutes until it reaches room temperature. As it cools, the liquid will extract the water-soluble pigments (anthocyanins) from the onions, transforming into a striking magenta juice.
5. Seal the jar tightly. You can keep the onions and juice together, or strain out the liquid to reserve pure pickled onion juice in a dedicated squeeze bottle for seasoning marinades, dressings, and cocktails.

Nutrition

Calories: 10 kcal · Protein: 0 g · Fat: 0 g · Carbohydrates: 2 g · Sugar: 1.5 g · Sodium: 320 mg (varies based on salt content)