Macadamia Free Classic Pickled Red Onions
Tangy, jewel-bright, and endlessly versatile, these pickled red onions are the kind of condiment that quietly transforms every meal they touch. The brine comes together in minutes on the stovetop — just apple cider vinegar, water, sugar, and salt — and the onions turn a stunning magenta pink as they soak it all up. A handful of black peppercorns adds gentle warmth, and a pinch of red pepper flakes gives you the option to kick things up a notch. The whole recipe is built from pantry staples with zero nuts involved at any stage, so there's no need to scrutinize labels or worry about cross-contact from specialty ingredients. Once cooled and chilled, they're ready to pile onto tacos, grain bowls, sandwiches, burgers, or anything else that could use a bright, acidic lift. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it's one of those simple homemade staples that makes everything taste more intentional.
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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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