BHA & BHT Free Classic Pickled Red Onions
Tangy, jewel-bright, and impossibly versatile, these pickled red onions are the kind of condiment that makes everything taste more alive. The brine comes together with just apple cider vinegar, water, sugar, and kosher salt — no preservatives, no additives, just clean pantry staples doing exactly what they're supposed to do. That matters more than it sounds, because store-bought pickled products are a surprisingly common hiding spot for BHA and BHT, synthetic antioxidants used to extend shelf life. Making your own means you know exactly what went into the jar, full stop. The peppercorns add a gentle warmth, and a pinch of red pepper flakes can bring a little heat if you're into it. Within an hour, the onions turn that gorgeous fuchsia pink and soften just enough to pile onto tacos, grain bowls, sandwiches, or anything else that needs a bright, acidic lift. Once you have a jar of these in the fridge, you'll wonder how you ever cooked without them.
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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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