Celery Free Classic Pickled Red Onions
Tangy, jewel-bright, and impossibly easy to make, these pickled red onions are the kind of condiment that quietly upgrades everything they touch — tacos, grain bowls, sandwiches, grilled meats, you name it. A simple hot brine of apple cider vinegar, sugar, and kosher salt does all the heavy lifting, drawing out that gorgeous fuchsia color while mellowing the sharpness of raw onion into something sweet, punchy, and totally addictive. Black peppercorns add a subtle warmth, and a pinch of red pepper flakes gives the whole jar a gentle kick if you're into that. Store-bought pickled onions can be a minefield of mystery ingredients, but this version keeps things clean and straightforward — every single component is right there in the jar. The whole process comes together in under an hour, and once they hit the fridge, you'll have a vibrant, flavor-packed topping ready to go whenever you need it. They keep beautifully and only get better as they sit, making them one of the most rewarding things you can have stashed in your refrigerator.
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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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