Transcription
Pickled red onions, the accountant of Kings, Scholars, and Scoundrels tailgating your cookout. These are a must.
Start by thinly slicing a medium red onion. If your OCD isn't on overdrive, a mandolin will give you a perfectly uniform size. Blanch the onions 1 minute in boiling water. Quickly remove and give them a spray with cold water.
For the brine: 2 tablespoons of sugar, a whole clove of garlic, 1 teaspoon of salt, a few peppercorns, half a cup of apple cider vinegar, 1 cup of water. Give it a good shake. This is the OG shake weight, after all.
Stuff the onions into the brine, seal, and place in the fridge for 2 to 3 days. They'll keep for a week or two, but don't worry about it, they won't last that long.