Ingredients:

  • 1 large red onion (approx. 300g), peeled and very thinly sliced
  • 0.5 cup apple cider vinegar
  • 0.5 cup warm filtered water (approx. 110°F)
  • 1.5 tablespoons maple syrup
  • 1.5 teaspoons fine sea salt
  • 1 clove garlic, smashed
  • 0.5 teaspoon whole black peppercorns
  • 1 pinch red pepper flakes

Instructions:

  1. Using a mandoline slicer set to 1/8th inch or a sharp chef's knife, slice the red onion into thin, uniform half-moons.
  2. Pack the sliced onions tightly into a clean 16oz (500ml) glass mason jar.
  3. In a small pitcher or bowl, whisk together the warm water, vinegar, sea salt, and maple syrup until the salt is completely dissolved and the liquid is clear.
  4. Add the smashed garlic, peppercorns, and red pepper flakes to the jar with the onions.
  5. Pour the brine over the onions until they are completely submerged. Use a spoon to press down on the onions to release any trapped air bubbles.
  6. Allow the jar to sit on the counter for 2 minutes as the anthocyanins react to the acid, turning the liquid neon pink. Serve immediately or refrigerate.