Beef Free Classic Pickled Red Onions
Tangy, jewel-bright, and endlessly versatile, these pickled red onions are the kind of condiment that quietly transforms every meal they touch. A sharp apple cider vinegar brine with a touch of sugar and salt does all the heavy lifting, pulling those raw onion rings into something mellow, punchy, and deeply craveable in under an hour. The optional red pepper flakes add a gentle heat that makes the whole jar feel a little more exciting without overwhelming anything. Everything here is plant-based and pantry-simple — no animal products, no hidden additives, just clean ingredients you can actually pronounce. They're especially brilliant piled onto tacos, grain bowls, sandwiches, or anything that needs a bright, acidic lift. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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