Emulsifier 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 nothing more than apple cider vinegar, water, sugar, and salt — no stabilizers, no emulsifiers, no mystery additives that sneak into so many store-bought versions. That simplicity is exactly what makes this recipe such a reliable choice when you're keeping a close eye on ingredient labels. A handful of peppercorns and an optional pinch of red pepper flakes round out the flavor with just enough warmth and bite. The onions turn a stunning fuchsia pink as they sit in the hot brine, which means they're as pretty as they are punchy. Pile them onto tacos, grain bowls, sandwiches, or grilled meats — honestly, it's hard to find a savory dish they don't improve. A batch comes together in under an hour and keeps in the fridge, ready to brighten up whatever you're cooking all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!