Mustard 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. A quick brine of apple cider vinegar, a touch of sugar, and kosher salt transforms raw onion slices into something silky, punchy, and deeply craveable in under an hour. The whole process happens on your stovetop with no special equipment beyond a mason jar — just heat, pour, and wait while the onions turn that gorgeous fuchsia pink. Store-bought pickled condiments can be a minefield for anyone avoiding mustard, since it sneaks into brines and spice blends more often than you'd expect. Here, every single ingredient is straightforward and easy to verify, so you know exactly what's going into the jar. Pile them onto tacos, grain bowls, sandwiches, or grilled meats — honestly, it's hard to think of a savory dish they wouldn't improve. 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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