Nitrate & Nitrite Free Classic Pickled Red Onions
Tangy, vibrantly pink, and ready to brighten up just about anything on your plate, these quick-pickled red onions are one of those fridge staples you'll reach for constantly. The brine is nothing more than apple cider vinegar, water, sugar, and kosher salt — clean, simple ingredients with no preservatives or curing agents hiding in the mix. That matters more than you might think, because many store-bought pickled products rely on sodium nitrate or nitrite to extend shelf life, and those additives can be surprisingly hard to avoid when you're scanning labels. Making your own means you control exactly what goes into the jar. The whole process takes under an hour, and watching the onions transform into that gorgeous magenta hue as the hot brine hits them is genuinely satisfying. A pinch of black peppercorns and optional red pepper flakes round out the flavor with just enough warmth. Pile them onto tacos, grain bowls, sandwiches, or grilled proteins — honestly, it's hard to think of a dish they don't improve.
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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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