💫The Only Way I’ll Be Eating Pickled Red Onions From Now On. No boiling brine. No canning jars. Just two days to the best pickles. Once you try these tangy, crunchy, flavor-packed pickled red onions, you’ll never go back. They’re bold, they’re beautiful, and they’re ridiculously easy to make in bulk. Perfect for snacking straight from the fridge or adding a punch of flavor to any dish! 🥒 Ingredients (1-gallon jar) * 🧅 About 6 pounds of small red onions * 🌑 2 tablespoons whole peppercorns (split) * 🌿 2 teaspoons dried oregano (split) * 🍃 6 bay leaves (split) For the brine: * 🧂 ⅓ cup kosher salt * 🍬 2 tablespoons granulated sugar * 🍶 2 cups white distilled vinegar * 💧 Filtered water (to fill the jar to the top) 👩‍🍳 Instructions 1. Prep the onions → Peel and wash your red onions, leaving them whole. 2. Layer the jar → Fill the jar halfway with onions, then add: * 1 tablespoon peppercorns * 1 teaspoon oregano * 3 bay leaves 3. Add more onions → Pack in the remaining onions tightly, then sprinkle in the rest of the spices. 4. Build the brine directly in the jar → Add kosher salt, sugar, vinegar, and fill to the top with filtered water. 5. Shake it up → Seal the jar and give it a good shake. 6. Let it rest → Leave the jar on your counter for 48 hours. 7. Store → Move it to the fridge, where it will keep for months. ✨ Pro Tips * Eat them whole, or cut them in halves or quarters for easier snacking. * They get better as they sit in the fridge, extra tangy, extra bold! #sivanskitchen #pickles #redonion #easy #recipes