Chicken 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 balanced with just a touch of sugar and salt turns raw onion slices into something almost magical — soft, punchy, and that stunning shade of hot pink. The optional red pepper flakes add a gentle kick if you want a little heat, but the base recipe is already deeply flavorful on its own. Everything here is straightforward pantry staple territory, so there's no guesswork about hidden animal-derived ingredients or complicated sourcing. Just pack your jar, pour over the hot brine, and let time do the work. They're ready to eat once cooled, but a longer rest in the fridge only makes them better. Pile them onto tacos, grain bowls, sandwiches, or cheese boards — honestly, once you have a jar in the fridge, you'll find yourself reaching for them 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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