High Fructose Corn Syrup Free Classic Pickled Red Onions
Tangy, jewel-bright, and impossibly versatile, these pickled red onions are the kind of condiment that makes everything they touch taste more alive. Store-bought pickled products are notorious for sneaking in corn syrup or glucose-fructose blends to balance acidity, so making your own is genuinely the smarter move. Here, a small spoonful of plain granulated sugar is all it takes to round out the apple cider vinegar brine — clean, simple, and exactly what it says on the tin. The brine comes together in just a few minutes on the stovetop, and once it hits those thinly sliced rings, the transformation is almost instant: vivid pink, lightly softened, and packed with flavor. A pinch of black peppercorns adds subtle warmth, and the optional red pepper flakes give a gentle kick if you want it. Pile them onto tacos, grain bowls, sandwiches, or grilled proteins and watch them disappear. Once you have a jar of these in the fridge, you'll wonder how you ever cooked without them.
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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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