Pork Free Classic Pickled Red Onions
Tangy, jewel-bright, and impossibly easy to make, these pickled red onions are the kind of condiment that quietly transforms everything they touch. A sharp apple cider vinegar brine with a touch of sugar and salt does all the heavy lifting, turning raw onion slices into something silky, vibrant, and deeply flavorful in under an hour. The optional red pepper flakes add a gentle kick if you want a little heat, but the base recipe is perfectly balanced on its own. Every single ingredient here is naturally free of pork and pork derivatives — no hidden additives, no cured meats, no ambiguous flavorings to second-guess on a label. Just clean, pantry-staple pickling at its most satisfying. Pile them onto tacos, grain bowls, sandwiches, grilled fish, or roasted vegetables and watch them disappear faster than you expect. 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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