Legume Free Classic Pickled Red Onions
Tangy, jewel-bright, and ready to elevate just about anything on your plate, these pickled red onions are one of those condiments you'll want to keep stocked in the fridge at all times. The brine comes together in minutes on the stovetop — just apple cider vinegar, water, sugar, and salt — and the whole process is refreshingly straightforward. For anyone navigating a legume-free lifestyle, this recipe is a natural fit since every single ingredient is clean and plant-based without a bean, lentil, or pea in sight. No label-reading anxiety, no hidden additives — just real, whole ingredients doing exactly what they should. The optional red pepper flakes add a gentle kick that plays beautifully against the sweet-tart brine, while the black peppercorns bring a subtle warmth. Within 30 minutes of refrigerating, the onions turn a stunning fuchsia pink and soften just enough to pile onto tacos, grain bowls, sandwiches, or grilled meats. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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