Gather together all of the required ingredients and equipment needed to make the Pickled Onions.
There are a few different methods that can be used to heat up the water. A Tea Kettle, Boil Water In A Pot, Microwave A Cup Of Water.
All options are acceptable. The preferred method is up to the individual. If you wish to use the tea kettle method, simply add the required amount of one cup of water, set it on the stovetop, and heat it until the water is properly heated. If using the second method, choose a small pot, place the measured one cup of water in, the pot, and heat on the stovetop until the water either simmer or boils. The quickest and easiest option is the third step. For this step, simply use the glass measuring cup or a microwave-safe cup, or bowl, measure out the one cup of water, and heat in the microwave until properly warm.
Using a cutting board and chef’s knife, cut the large red onion into thin slices. For a less difficult time getting precise thin slices, a mandolin would be a great tool to use but is not required.
In a small bowl, whisk together the cane sugar, Himalayan salt, and hot water. Mix until the sugar and salt fully dissolve (the hot water causes this). Then, add in the rice vinegar. Mix to combine.
First, add the sliced red onions to the canning jar. Stuff them in until they reach the top. Next, add the mixture from the previous step to the canning jar. Place the lid on the canning jar.
After adding all of the ingredients to the canning jar and securing on the lid, allow the red onions to ferment in the added mixture. Once the jar mixture has reached room temperature, after the hot water has fully cooled, transfer the canned pickled red onions to the refrigerator overnight.
The next day, the batch of pickled red onions should be fully fermented and ready to be eaten. Add to your favorite sushi or buddha bowl dish to serve! Enjoy!