Nightshade Free Classic Pickled Red Onions
Tangy, jewel-bright, and ready to elevate almost anything on your plate, these pickled red onions are a condiment worth keeping stocked in the fridge at all times. The brine comes together in minutes with apple cider vinegar, a touch of sugar, and kosher salt — no complicated techniques, no special equipment beyond a mason jar. Avoiding nightshades can quietly limit your condiment options, since so many store-bought pickles and relishes sneak in tomato-based ingredients or peppers you didn't ask for. This recipe keeps things clean and simple, and the optional red pepper flakes are easy to leave out if you want to stay strictly on the safe side. As the hot brine hits the onions, they transform into that gorgeous fuchsia pink that makes every dish look like it came from a restaurant kitchen. Pile them onto grain bowls, tacos, sandwiches, or grilled proteins — they add a bright, acidic punch that wakes up the whole plate. Once cooled and sealed, they keep in the refrigerator and only get better as the flavors deepen.
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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)
Can be omittedred pepper flakes
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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