Fructose Free 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. The brine comes together in just a few minutes on the stovetop, and once those slices hit the hot liquid, they turn a stunning shade of magenta that makes even the simplest plate look intentional. Managing fructose intake often means scrutinizing store-bought condiments for high-fructose corn syrup, honey, or fruit-based additives — this recipe sidesteps all of that with a short, straightforward ingredient list you can actually trust. The small amount of granulated sugar used here keeps the brine balanced without loading up on fructose, and the apple cider vinegar does the heavy lifting on flavor. Black peppercorns add a gentle warmth, and the optional red pepper flakes give a subtle kick if you want it. Pile these onto tacos, grain bowls, sandwiches, or grilled proteins and watch them disappear faster than you made them. 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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