People / Process / Trust
Boil 200ml water and 200ml white vinegar in a saucepan with 2 tsp each salt and sugar and take off heat to slightly cool.
Pack 1/2 of a mandolined red onion and 1 tbsp black peppercorns into a clean 600ml wide-mouthed mason jar.
Slowly pour the still-steaming vinegar solution over the onions so the onions are completely covered but headspace remains in the jar, and lid.
Can be used after 20 minutes steeping. Cool to room temperature on counter, then move to the fridge. Use within a month or so.