Eosinophilic Esophagitis Friendly Classic Pickled Red Onions
Tangy, jewel-bright, and ready to elevate almost anything on your plate, these pickled red onions are a condiment worth keeping stocked in the fridge at all times. The brine comes together in minutes with apple cider vinegar, water, sugar, and kosher salt — a short, clean ingredient list that makes it easy to verify every single component. For anyone navigating eosinophilic esophagitis, store-bought pickled products can be a minefield of mystery additives, preservatives, and trigger ingredients hiding in the fine print. Making your own means you control exactly what goes into the jar. The onions turn a gorgeous fuchsia pink as they soak up the brine, softening just enough to lose their raw bite while keeping a satisfying texture. A handful of black peppercorns adds gentle depth, and the optional red pepper flakes let you dial the heat up or skip it entirely depending on your tolerance. Pile them onto grain bowls, proteins, or simple sides for a pop of brightness that makes safe eating feel anything but restrictive.
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!