Barley Free Classic Pickled Red Onions
Tangy, jewel-bright, and ready to elevate just about anything on your plate, these pickled red onions are one of those fridge staples you'll wonder how you ever lived without. The brine comes together in minutes on the stovetop — just apple cider vinegar, water, sugar, and salt — and the whole process is refreshingly straightforward. Black peppercorns add a gentle warmth, and a pinch of red pepper flakes gives the option for a little extra kick if you're into that. As the hot brine hits the onions, they transform into the most gorgeous shade of fuchsia, which honestly makes everything they touch look more appetizing. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-derived ingredients — every component is clean and easy to verify. Pile them onto tacos, grain bowls, burgers, sandwiches, or a cheese board and watch them disappear fast. Keep a jar in the fridge and you've always got something that makes a simple meal feel a little more special.
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Learn more →Ingredients
8 servings
- 1 large red onion, very thinly sliced into rings or half-moons
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- ½ tsp black peppercorns
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Pack the sliced red onion into a clean 16 oz mason jar, pressing gently so the slices fit snugly without crushing them.
- 2
Combine the apple cider vinegar, water, sugar, and kosher salt in a small saucepan over medium heat, stirring until the sugar and salt are fully dissolved, about 2–3 minutes. Remove from heat.
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