You need these in your life / fridge. Seriously.
This is another recipe I make in bulk because we go through them like there's no tomorrow.

Just look at that colour!
They are so versatile and go really well on a cheese platter. We eat them on everything from nachos to salads and sandwiches.
They aren't too sweet, but just sweet enough to balance the acidity of the vinegar. Of course you can customise and add more if you prefer a sweeter pickle! I often add a sprig of thyme or different herbs for a flavour mix-up.
Like most pickle recipes you do have the option of canning to make them shelf stable, however they do just fine in the fridge submerged with your fermenting weights for an even pickle!
R E C I P E
~1kg purple onions
1 c vinegar (I use half ACV + white)
1/4c water
2 tsp salt
1/2c sugar (I use half white / brown)
1 clove of garlic
1 tsp whole peppercorns
This volume of brine is usually enough for ~1kg of onions. The total amount you will need depends on a few things; how you cut the onions, the jars you're using, how tightly you pack them etc. It's always worth having extra brine ingredients on hand in case you're a bit short because it varies each time.
M E T H O D
1. Have your jars ready and sterilised. Have extras prepared just in case -you don't want to be caught short!
2. Place all ingredients excluding the onions into a non-reactive saucepan and slowly heat. I slice the garlic cloves in half so I can distribute them evenly between jars.
3. While that's heating, trim and cut your onions in half, then cut into ~2mm slices.

4. When the brine has dissolved and is hot, add in the onion slices. This will draw out some of the moisture, allowing them to soften and fit more in your jars! You will be able to see and feel when they soften - don't overdo it though, you don't want mushy onions! A minute or two is usually enough. Turn off the heat when they're close.
5. Using tongs, take your onions out of the brine and (carefully) gently pack them into your jars. Ladle the brine into your jars to cover your onions and compress to remove air bubbles and ensure the brine overlaps the onions. Aim for ~1.5cm free space at the top of each jar.
6. Submerge your pickles with your weight, seal the jars and leave out until they reach room temperature, then move to the fridge.
7. They can be eaten straight away, but I wait at least 2 weeks to let the flavour really develop (I take my fermenting weights out at this point too). They will last up to 6 months in the fridge this way (but you will eat them way before then!)
Now you're ready to go! Don't forget to get in touch if you have any questions and tag your pictures with #fermentandpickle so I can see your success!
Happy Pickling!
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