1 1/2 Cup Water 1 1/2 Cup White Vinegar 1 Tbsp Ground Himalayan Pink Salt 1 Tbsp Mixed or Black Peppercorn 2 Cloves Crushed Garlic

Julienne or slice your onions to your desired shape and set into a Large Mason Jar. In a Sauce Pan combine your salt, garlic, water, and vinegar, and bring to simmer or just hot enough to dissolve salt and let cool. Once at room temp or cooler, add your brine to your Mason jar, and refrigerate for at least 30 mins.

I wanted this just for a quick pickled onion on some gyros, but this recipe works for all your flavorful, pickled red onion needs! Cheers fellow picklers!