Quick-Pickled Red Onions

From the garden

• 2 medium red onions, halved and very thinly sliced

From the pantry

• 1 cup distilled white vinegar (5%) — apple cider vinegar is the other classic choice
• 2 tbsp sugar
• 2 tsp canning or pickling salt
• ½ tsp black peppercorns (optional)

1. Pack the sliced onions into a clean quart jar with the peppercorns if using. Really cram them down — they collapse the moment the brine hits.
2. Bring the vinegar, 1 cup water, the sugar, and the salt to a simmer in a small saucepan, stirring until dissolved.
3. Pour the hot brine over the onions and press them under with a spoon; they'll slump below the surface within a minute or two. Cool to room temperature, uncovered.
4. Lid and refrigerate. They're usable in 30 minutes and neon pink, properly pickled by the next day.