Carrageenan 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 condiments you'll want to keep stocked in the fridge at all times. The brine is a simple mix of apple cider vinegar, water, sugar, and kosher salt — no mystery additives, no stabilizers, and absolutely nothing you can't pronounce. That matters more than it might seem, because many store-bought pickled products and condiments sneak in thickening agents that people following a carrageenan-free lifestyle have to constantly watch out for. Here, you control every single ingredient from start to finish. Black peppercorns add a gentle warmth to the brine, and a pinch of red pepper flakes can kick things up a notch if you're into a little heat. The onions turn a gorgeous fuchsia pink as they quick-pickle, making them as pretty as they are punchy. Pile them on tacos, grain bowls, sandwiches, or grilled proteins — honestly, the hardest part is not eating them straight from the jar.
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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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