Latex 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 everything they touch — tacos, grain bowls, sandwiches, grilled meats, you name it. The brine comes together in just a few minutes on the stovetop, and once you pour it over those thinly sliced rings, the whole jar turns a stunning shade of magenta that looks almost too pretty to eat. Apple cider vinegar gives the pickling liquid a mellow, slightly fruity sharpness that balances beautifully against the sugar and salt, while the black peppercorns add a gentle warmth in the background. For anyone navigating latex sensitivities, this recipe is a genuinely clean option — every ingredient here is straightforward and easy to verify, with no hidden additives or processed components to second-guess. A pinch of red pepper flakes is totally optional, so you can dial the heat up or keep things mild depending on who's eating. The onions are ready to use once cooled, but a little time in the fridge deepens the flavor even further. Keep a jar on hand 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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