Thinly slice the onions and tightly pack them into two clean jars. ( I am using here 2 x 300 ml jars)

In a small saucepan, heat the vinegar, water, salt, and maple syrup (if using) just until dissolved—don’t boil.

Add any optional spices (peppercorns, bay leaf, etc.) to the jars.

Pour the warm mixture over the onions, ensuring they’re completely submerged. Press down with a spoon if needed.

Allow to cool for 20–30 minutes, then seal and refrigerate.

They’re ready to enjoy within a few hours and keep well in the fridge for up to 3 weeks.

Fermented onions are a gentle, easy way to bring more fibre and probiotics into your day. And once you’ve made them once—you won’t stop.