For the pickled red onion brine, combine 1 cup water, 1 cup distilled white vinegar or red wine vinegar, 2 tbsp sea salt, 2 tbsp sugar bring to a simmer then remove immediately from the heat. Meanwhile, slice a large red onion (or two medium) add to an airtight container then pour the brine over sliced red onions + 2 cloves of garlic. Once cooled, put in the fridge which you can use within 30 minutes, if not it will keep for the next week
