Citric Acid Free Classic Pickled Red Onions
Pickled red onions are one of those fridge staples that make everything taste more exciting — tacos, grain bowls, sandwiches, you name it. The problem is that most store-bought versions sneak in citric acid as a preservative, which makes label-reading a frustrating chore. This recipe keeps things beautifully simple: apple cider vinegar does all the heavy lifting as the acidifying agent, so there's no need for any additives or preservatives you'd rather avoid. A quick brine of vinegar, water, sugar, and kosher salt gets heated just long enough to dissolve everything, then poured straight over tightly packed onion slices in a mason jar. Black peppercorns add a gentle warmth, and a pinch of red pepper flakes gives an optional kick if you like a little heat. Within 30 minutes of cooling, the onions turn that gorgeous, vivid pink and soften into something tangy, slightly sweet, and completely addictive. 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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