Cashew 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, kosher salt, and black peppercorns does all the heavy lifting, turning raw onion slices into something silky, vibrant, and deeply flavorful. The optional red pepper flakes add a gentle kick if you're in the mood for a little heat. Because this recipe is built entirely from pantry staples and fresh produce, there's zero guesswork about hidden ingredients — no nuts, no cross-contact concerns, just clean, simple pickling. The whole process comes together in under an hour, and once that brine hits the onions, they bloom into a stunning fuchsia pink that looks almost too pretty to eat. Pile them onto tacos, grain bowls, sandwiches, or grilled meats and watch them disappear fast. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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