Eggless 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 is all it takes to turn raw onion slices into something genuinely crave-worthy. The optional red pepper flakes add a gentle kick if you want a little heat, but the base recipe is already packed with flavor. Since the whole process is just vegetables, vinegar, and pantry staples, there's nothing to second-guess here — no hidden additives, no complicated swaps, just clean, straightforward ingredients. The onions turn a stunning fuchsia pink as they pickle, making them as gorgeous on a plate as they are delicious. Pile them onto tacos, grain bowls, sandwiches, or grilled meats and watch them disappear faster than you'd expect from something this simple to pull together.
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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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