Cinnamon 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 is a clean, straightforward mix of apple cider vinegar, water, sugar, and kosher salt — no spice blends, no mystery seasonings, just honest ingredients you can trust. For anyone navigating a sensitivity to cinnamon, that simplicity is genuinely refreshing, since so many store-bought pickled products and pre-made brines sneak in warm spices that can cause real problems. Here, the only heat comes from optional red pepper flakes and a handful of black peppercorns, both easy to verify and adjust to your liking. The whole process takes almost no active effort — you dissolve the brine, pour it over the onions, and watch them turn that gorgeous fuchsia pink as they cool. Pile them onto tacos, grain bowls, sandwiches, or grilled proteins and you'll wonder how your fridge ever survived without a jar of these on standby.
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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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