Chestnut Free Classic Pickled Red Onions
Tangy, jewel-bright, and endlessly versatile, these pickled red onions are the kind of condiment that quietly transforms every meal they touch. The brine comes together in minutes with apple cider vinegar, a touch of sugar, and kosher salt, creating that perfect balance of sharp, sweet, and savory. Black peppercorns add a gentle warmth, and a pinch of red pepper flakes can kick things up if you're feeling bold. The whole process is refreshingly straightforward — no canning equipment, no complicated techniques, just a mason jar and a little patience while they cool. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any such concerns; every ingredient here is clean, simple, and easy to verify at a glance. Within an hour you'll have a jar of those gorgeous fuchsia ribbons ready to pile onto tacos, grain bowls, sandwiches, or cheese boards. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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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