Pickled Onions Recipe from: Rancho Vignola, Armstrong, BC

In a saucepan over high heat, combine all ingredients except the onion. Bring to a boil, then remove from the heat and let cool while you prepare the onion.

Peel the onion, then thinly slice it into rounds or strips. Whatever you prefer for shape.

Pour the brine into a clean jar, leaving some space at the top. Add the sliced onion directly on top—don’t mix. This allows you to later easily scoop out onions without dodging as many floating peppercorns.

You can use a larger jar, such as a quart jar, and leave some headspace, or use multiple small jars. We find 750 ml jars fit one large onion and the brine perfectly.

Picked onions can keep for a few weeks in a sealed jar in your refrigerator. Keep the onions fully covered in the pickling liquid and use clean tools when removing them to prevent contamination.