Pickled Red Onions

Halve the red onion through the root, then slice as thinly as you can manage — ideally 2 mm or less on a mandoline, or with careful knife work following the grain. The thinner the slice, the faster the pickle penetrates and the more tender the result. Uniformity matters: thick and thin slices pickle at different rates and you end up with some raw and some limp.

Combine the vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir constantly until the sugar and salt are fully dissolved, about 2 minutes. Add the peppercorns and bay leaf and remove from the heat. The brine does not need to boil — you are only dissolving solids, not cooking the onions. Allow to cool for 5 minutes before pouring.

Pack the sliced onions into a clean glass jar, pressing down gently so they sit below the rim. Pour the warm (not boiling) brine over the onions, submerging them completely. Press the onions down with a fork if needed — any exposed to air will not pickle and may discolour. Seal the jar loosely or lay a small piece of plastic wrap across the top. Leave at room temperature for at least 30 minutes; 1 hour is better.

After 30 to 60 minutes at room temperature, transfer the sealed jar to the refrigerator. The pickle is ready to eat immediately but will continue to improve over the next 24 hours as the onions soften slightly and the brine penetrates fully. Use within 2 to 3 weeks. The brine will turn a vivid magenta that will stain — keep a cloth nearby when pouring.