Brazil Nut Free Classic Pickled Red Onions
Tangy, jewel-bright, and impossibly easy to make, 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, turning raw onion slices into something silky, vibrant, and deeply flavorful in under an hour. The optional red pepper flakes add a gentle kick if you want a little heat, but the base recipe is perfectly balanced on its own. Every ingredient here is straightforward pantry staple territory — no specialty products, no hidden additives, and absolutely no tree nut concerns to navigate. Pile them onto tacos, grain bowls, sandwiches, burgers, or grilled fish and watch them disappear faster than you expected. The brine comes together in minutes on the stovetop, and once the jar hits the fridge, you've got a ready-to-use topping that keeps well and only gets better with time.
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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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