Looking for a recipe for quick pickled red onions, eh? Then look no further than this one - tried, tested, and true from a family friend this one is! Slightly spicy, tart in all the best ways, and super simple to procure, these pickled red onions are the perfect tangy garnish for any savory dish, and will instantly beautify your food from the mundane to haute cuisine (that rhymed more in my head..)
Peel the outer layer from the red onion(s), and then finely slice them into circlets (or half-moons, if you prefer), and then tightly layer them into a clean 1 pint (16-ounce) mason or bell jar. For each layer, add some de-skinned raw garlic cloves (crush them with the side of a knife or slice roughly), some peppercorns, and some red pepper flakes alongside the onion. Once packed full, sprinkle some sugar and sea salt over the top of the onions.
In a medium pot, bring some distilled white vinegar and water to boil. Once boiling, pour this carefully over the top of the onions, until the jar has been filled within ¼-inch of the brim. While filling, tap the jar gently to release any trapped air bubbles. Be careful as the liquid is hot. Discard any excess liquid.
Now, screw on/snap on an air-tight lid. Set the jar aside and allow it to cool off a bit. Once cool enough to handle, ensure the jar is sealed well, and then turn the jar gently from top to bottom a few times.
Refrigerate for 24 hours before serving for best results, but the onions can be ready to eat in as little as 2 - 3 hours. These can be stored in the fridge for about two to three weeks.